Wash and soak chickpeas in 4 - 5 cups of water for 5 - 6 hours.

Drain, add 3 cups of fresh water and pressure-cook till done. Drain and refresh.

Remove stalks, wash and blanch spinach in boiling water for 2 minutes. Drain, refresh and blend to a puree.

Remove stems and wash green chillies.

Peel and wash ginger and garlic.

Grind the three to a coarse paste using a little water.

Heat ghee in a kadai.

Add cumin seeds and sautT till it changes colour.

Add green chillies-ginger-garlic paste and fry for a while.

Add tomato puree, red chilli powder, garam masala powder and salt and fry for a few minutes or till the ghee leaves the sides of the pan.

Add spinach puree and chick peas and stir gently.

Cover and allow to simmer on low heat for 5 - 6 minutes.

Garnish with ginger juliennes. :- Serve hot.