• Chickpeas - Soak the dry chickpeas overnight in water and then cook them in an Instant Pot or pressure cooker. Alternatively, you could also use canned chickpeas/ garbanzo beans.
• Spinach - Wash the spinach leaves and blanch half of the spinach leaves in boiling water for 2 minutes. Then, place it under running cold water to stop the cooking process. Drain the water using a colander.
• Make puree - Place the almond flour, nutritional yeast, green chilies, blanched spinach leaves, and water in a blender. Make a smooth puree and set aside.
  2 green chilies, ½ cup almond flour, 2 tablespoon nutritional yeast, 1 cup water

Instant Pot method

• Press the saute button and add oil. Add cumin seeds, garlic, ginger, and onion to the pot. Saute them until translucent.
  3 teaspoon olive oil, ½ teaspoon ginger, 3 garlic cloves, ½ teaspoon cumin seeds, 1 onion
• Add chopped tomatoes and spices and sauté for another 2 minutes.
  ½ teaspoon garam masala powder, ½ teaspoon chili powder, ¼ teaspoon turmeric powder, ½ teaspoon coriander powder, 1 bay leaf, 2 tomatoes, salt to taste
• Mix the remaining half of the chopped spinach leaves, cooked chickpeas, and ½ cup water.
  3 cups chickpeas
• Close the lid and pre-set the Instant Pot to pressure cook mode for 3 minutes.
• When the timer expires, release the pressure manually and open the lid.
• Add the spinach puree(2 cups) and mix everything together.

  Press the saute button again and cook it for a few minutes until you get desired sauce thickness. If the curry turns out too thick, add a quarter cup of vegetable stock or water.
  ¼ cup water
• Add tadka/tempering - This is for extra flavor. Heat 2 teaspoons of olive oil and add ¼ teaspoon cumin seeds and kasurimethi. Stir for a few seconds until the cumin seeds sputter, then add it over chana palak masala.
  2 teaspoon olive oil, 3 teaspoon kasuri methi
• Serve chana palak over cooked rice or quinoa with a garnish of freshly chopped cilantro.

Stovetop method

• For this method follow the above procedure to prepare the puree.
• Heat oil in a pan over medium-high heat and add cumin seeds, garlic, ginger, and onion. Saute them until translucent.
• Add chopped tomatoes, spices, and sauté for another 2 minutes on medium heat.
• Add half of the chopped spinach leaves, bay leaf, cooked chickpeas, salt, and ¼ cup water.
• Cover with a lid and cook it for 2-3 minutes on medium flame or until the spinach leaves become soft.
• Add the puree ¼ cup of water and mix everything together.
• Simmer for 6-8 minutes and add more water if it's too thick.
• Add tadka/tempering - Heat 2 teaspoons of oil and add cumin seeds and kasurimethi. Stir for a few seconds until the cumin seeds sputter, then add it over spinach chickpeas curry.