1. put chickpeas in a saucepan covered with plenty of water. Add cloves, cinnamon and 1 whole, unpeeled garlic clove. Press garlic clove lightly with back of knife to release juices. bring to a boil, reduce heat and simmer on low for 40 to 50 min until chickpeas are tender (test with a wooden skewer). Skim off any foam.
Meanwhile, heat 1 tablespoon oil in a saucepan. Crush the other clove of garlic. Add to the oil in the saucepan with the onion and sweat over medium heat for about 5 minutes.
Remove cloves, cinnamon and garlic from chickpeas. Drain chickpeas. Using a fork or possibly a food processor, blend 90 g chickpeas together with garlic, juice of one lemon, onion and 1 tbsp oil until smooth. The puree to the remaining chickpeas form.
Heat remaining oil in a large frying pan, add coriander seeds and fry for 1 minute. Add tomatoes, stir through and add spinach. Cover and do 1 minute over medium heat. Spinach should be collapsed but not mushy.
Stir in chopped cilantro and remove from heat.
5.Place chickpeas in a preheated serving bowl and form spinach over them. Garnish with cilantro and lemon slices and bring to table on the spot.
Legumes such as chickpeas are widely used in India. Remember that chickpeas should be soaked for one night.
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