Saag Chana (Indian Chickpeas and Spinach)

Name: Saag Chana (Indian Chickpeas and Spinach)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 tbsp coconut; 2 can chickpeas (15 ounce); 1 inch ginger; 2 medium yellow onions; 3 garlic cloves; 3 medium tomatoes; 0.333 tsp ground cinnamon; 5 cardamom pods; 0.5 tsp ground turmeric; 1 tsp ground coriander; 0.5 tsp chili powder; 14 oz Baby Spinach; 1 tsp garam masala; salt

A South Asian dish of chickpeas, spinach and coconut, seasoned with ginger and cinnamon and steamed.

45 min · Serves 4 · Medium

Method

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Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: medium

1
Heat the coconut oil in a large frying pan, and add the onion, ginger and garlic and stir fry on medium heat for 3-5 minutes or until softened.
5 min
2
Add the cinnamon, cardamom, turmeric, coriander and chilli powder to your onion mixture and stir fry for another 2-3 minutes till the spices become fragrant.
3 min
3
Add the chickpeas and stir fry for another 5 minutes, then add the chopped tomatoes and a little water, cover and cook for another 5 minutes then add half the spinach and cover again till the spinach wilted. Stir well. Add the last of the spinach and cover once more till the spinach has wilted. Add a little more water if needed. Simmer for another 5-10 minutes then switch off the heat and stir through the garam masala and serve atop some steamed basmati rice.