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.

Press the saute button and add oil. Add cumin seeds, garlic, ginger, and onion to the pot. Saute them until translucent.

Add chopped tomatoes and spices and sauté for another 2 minutes.

Mix the remaining half of the chopped spinach leaves, cooked chickpeas, and ½ cup water.

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.

Add tadka/tempering - This is for extra flavor. Heat 2 teaspoons of olive oil and add ¼ tsp cumin seeds and kasurimethi. Stir for a few seconds until the cumin seeds sputter, then add it over chana palak masala.

Serve chana palak over cooked rice or quinoa with a garnish of freshly chopped cilantro.

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.