Lal Saag & Chana (Red Amaranth With Black Chickpeas)

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Clean and roughly chop the amaranth leaves, removing tough stems.
Heat oil in a pan. Add red chilies, ginger, and onion. Sauté on medium heat for 2 minutes.
Add chopped amaranth leaves and sauté for 2 more minutes.
Reduce heat to low. Add turmeric, mix well, cover and cook for 10 minutes. Add water if needed to prevent sticking.
Add salt and soaked chickpeas. Sauté for 2 minutes.
Cover and cook for 10 more minutes.
Serve hot with roti or parat