How to make sprouted chickpeas

Cup of Yum
1. Rinse chickpeas well. Soak in enough water over night.
2. Next morning, drain water and transfer soaked chickpeas into a white cotton cloth(cheese cloth or muslin cloth) and cover it loosely and set it aside for a day or 2.
3. Sprinkle some water over the cloth a few times as required whenever the cloth turns too dry and shake the sprouts so they spread evenly and starts to sprouts uniformly. The moisture helps the sprouts to grow well.

Get those vegetables ready -

1. Par boil sprouted chickpeas, potatoes separately with pinch of salt.

Making the curry - 

1. Heat oil in a wok. Add cloves, cinnamon stick and bay leaf. Add finely chopped onions along with green chilies and fry till onions turn translucent.
2. Add ginger-garlic paste and cook till raw smell of the paste is gone.
3. Add finely chopped tomatoes and cook until tomatoes turn soft and mushy.
4. Add the spice powders, mix.
5. Add the par boiled chickpeas and potatoes, sauté for about 3 minutes. Add the broccoli and sauté again. Add salt to taste.
6. Pour about 1 cup water (you'll need to adjust the amount of water, start with half cup first and then add little by little as needed) bring it to boil. Cover and continue to cook until the vegetables and chickpeas are cooked fully and the curry reaches thick consistency.
7. We will add coconut milk and that will make the curry a bit runny so make sure you have a thick consistency curry before you add coconut milk. DO NOT add too much water.
8. When vegetables are fully cooked, add chopped spinach and cook for 3 to 4 minutes.
9. Finally add coconut milk, give it a stir. Let it cook on low flame for about 2 minutes until you see one or 2 bubbles.
10. Turn off the flame. Do to boil the curry after adding coconut milk, this will make the split. We just want to heat it up after adding coconut milk.
11. Garnish with fresh coriander leaves and serve hot with steamed rice.