Dinner
Chana Saag (Chickpeas & Spinach)
Recipe by Tiffin and Tea
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Chickpeas and Spinach or Chana Saag is a classic Indian recipe.
It is vegan friendly and gluten free, perfect served with rice or roti
Compatible with
Cooking mode
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- 2 tbsp oil
- 4 onions (diced)
- 2 garlic cloves
- 2 inch ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp tumeric powder
- 1-2 tsp red chilli powder
- 400g tin plum tomatoes
- 2 x 400g tins of chickpeas (drained)
- 1/2 flat tsp garam masala
- To taste salt
- 4 handfuls baby spinach
- 100ml water
Utensils
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Step 1
In a medium sized pot, over high heat add oil and once hot add in the onions. Saute the onions for 10 minutes with a pinch of salt until a deep golden brown
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Step 2
In the meantime, puree the ginger and garlic with a splash of water in the blender. Stir in with the onion and cook for another 5 minutes
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Step 3
Add the coriander, cumin, turmeric and chilli, and stir for a minute. If the mixture starts getting stuck to the bottom of the pot, add a tablespoon of warm water and mix through
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Step 4
Puree the plum tomatoes in the blender and add to the masala along with 100ml water
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Step 5
Once boiling, lower the heat and allow to simmer for 15 minutes
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Step 6
Add the chickpeas and stir through. Let the chickpeas cook in the masala for another 5 minutes before folding in the spinach. Cook for 2 minutes
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Step 7
To finish, add salt to taste and garam masala
