Spiced Chickpea salad with Spinach
KABLI CHANA PALAK SALAAD

-Recipe from Yamuna mataji

          As an alternative to spinach, try red or green Swiss chard leaves-they are delicious. Because chard is not as tender as spinach, blanch or steam it for a minute or two before assembling the salad.

Soaking time: 8 hours or overnight
Cooking time: (after assembling ingredients): about 2 hours
Serves: 6

1 cups (290 g) chickpeas, soaked in water
    8 hours or overnight, then drained
1 teaspoon (5 ml) black mustard seeds
teaspoon (2 ml) celery seeds
4 table spoons (60 ml) lemon juice
6 table spoons (90 ml) olive or nut oil
Scant teaspoon (2 ml) cayenne pepper or paprika
teaspoon (1 ml) yellow asafetida powder (hing)
2 table spoons (30 ml) tomato paste
2 table spoons (30 ml) maple syrup or honey
teaspoon (2 ml) salt
teaspoon (1 ml) freshly ground pepper
1 large ripe tomato, diced
1 small cucumber, peeled, halved, seeded and diced
of a yellow bell pepper, seeded, and diced
pound (230 g) fresh spinach, washed, trimmed, coarsely chopped and patted dry

This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.

1.    Place the chickpeas in a heavy saucepan with 4 cups (1 liter) of water and simmer over low heat for 1 -2 hours or just until tender. Keep an eye on the chickpeas during the last hour to prevent them from overcooking. Drain and let cool.
2.    Crush the mustard seeds and celery seeds with a mortar and pestel. Place them in a salad bowl with the lemon juice, oil, cayenne or paprika, asafetida, tomato paste, sweetener, salt and pepper, and beat with a fork or wire whisk until emulsified. Add the chickpeas, tomato, cucumber and bell pepper. Gently toss, cover and chill for 2-4 hours. Thirty minutes before serving, remove the salad from the refrigerator. Add the spinach, toss, and bring back to room temperature.