Lila Chana Nu Shaak | Green Garbanzo Bean Shaak

A traditional Gujarati recipe made with green chana (fresh garbanzo beans), spinach and fenugreek.

Prep: 10 min

Cook: 15 min

Total: 25 min

Servings: 4

Ingredients

3 cups green garbanzo beans (lila chana, shelled)
2 cups fresh spinach leaves (preferably mature leaves but baby will work as well)
½ cup fresh fenugreek leaves
1 green chili like Serrano or jalapeno (or to taste. Roughly chopped)
1 Tbsp sesame seeds
3 Tbsp neutral oil of choice
1 tsp cumin seeds
½ tsp turmeric
1 Tbsp ginger garlic paste
½ Tbsp dhana jeeru (1/4 Tbsp coriander power, 1/4 Tbsp cumin powder)
1 Tbsp sugar (optional)
1 Tbsp lemon juice
½ tsp salt (or to taste)
1 Tbsp salt (for blanching)

Thoroughly clean and roughly chop the methi and spinach leaves
Heat 4 cups of water on high heat in a pot until boiling. Add 1 Tbsp of salt. Add the green garbanzo beans to the boiling water and allow to boil for 5 minutes. While the beans are boiling, prepare an ice bath in a large bowl by combining water and ice.
Once the beans have boiled for 5 minutes, immediately scoop them out with a slotted spoon or large sieve and add to the ice bath. Let the chana cool for 2 minutes, then remove it from the ice bath. Set aside.
Add the spinach leaves and methi to the same pot of boiling water. Let them boil for 1 minute and then transfer to the ice bath. Let cool for a minute and then transfer the leaves to a blender. Add the green chili and sesame seeds to the blender with ¼ cup water and process into a smooth paste.
Pour out the boiling water and wipe the pot dry. Heat the 3 Tbsp of oil under medium heat. When the oil shimmers, add the cumin seeds. Let sizzle for 10 seconds, then add the turmeric and the ginger garlic paste. Let cook for 30 seconds
Add the green paste to the pot and saute for about 5 minutes or until the oil rises to the top.
Add the blanched chana, dhana jeeru, and ½ cup of water. Cook for 5 more minutes.
Add sugar and lemon juice to finish.