Third in my list of recent Indian-inspired dishes, and continuing in my vegetarian stride: here’s a simple version of Chana Saag, chickpea and spinach curry, inspired by Hungry Desi.
I love vegetarian dishes which use legumes (beans, lentils, peas) as one of their main ingredients and really provide a filling and nutritional alternative to meat by packing a good protein punch. I also love using spinach, my favourite leafy green and a nutritional powerhouse – 100g alone provide you with 25% of your daily needs in iron, 47% of your daily vitamin C needs and more than four times your daily needs in vitamin K!
I’ve also used a little kale, which has amazing benefits as well – it fit in perfectly with the rest of the dish and tasted, as always, delicious!
150g spinach, washed leaves
1/4 teaspoon cumin seeds
1 can of chickpeas
1/2 teaspoon dry ginger powder
1 teaspoon coriander powder
1/2 teaspoon fennel
1/4 teaspoon cumin powder
1/2 teaspoon chili powder
1/4 teaspoon garam masala
1 tablespoon tomato puree
1 can chopped tomatoes
1. Heat 1 tablespoon of coconut oil in a large pot. Add the spinach and kale leaves and salt. Cook for about 5 minutes, breaking down the greens until wilted and pulped but some liquid remains. Remove to a separate bowl.
2. Heat 1 more tablespoon of coconut oil in the same pot. Add the cumin seeds and fry for 1-2 minutes until they sizzle. Add the chickpeas and a little more salt salt.
3. Remove from heat and add the ground spices.
4. Return to heat and mix in the tomato puree and canned tomatoes. Cook for 1-2 minutes and then add 1 1/2 cups water. Cover and cook for about 10 minutes.
5. Add the greens and cook for another 5-10 minutes on low heat.
6. Taste and adjust salt and chili as needed. Serve hot with naan, raita and rice.