Chana Saag Spinach Chickpea (Print Version)
# Ingredients:
→ Base
01 -
1.5 cups long grain white rice
→ Aromatics
02 -
1 yellow onion
03 -
2 cloves garlic
04 -
1 tablespoon grated fresh ginger
→ Spices & Seasonings
05 -
2 tablespoons olive oil
06 -
1 tablespoon curry powder, hot or mild
07 -
1 teaspoon ground cumin
08 -
0.75 teaspoon salt
→ Vegetables & Pulses
09 -
1 tomato
10 -
450 grams frozen chopped spinach
11 -
1 can (425 grams) chickpeas
→ Liquids
12 -
120 millilitres water
13 -
1 can (385 millilitres) coconut milk
# Instructions:
01 -
Combine rice and 720 millilitres water in a saucepan. Cover, bring to a boil over high heat, then reduce to low and simmer for 15 minutes. Turn off the heat and let the rice rest for 10 minutes, undisturbed. Fluff with a fork before serving.
02 -
Dice the onion, mince the garlic, and grate the fresh ginger. Heat olive oil in a large skillet over medium-low heat. Add onion, garlic, and ginger, sautéing for 5 minutes until the onion softens. Dice the tomato while aromatics cook.
03 -
Stir curry powder and cumin into the skillet. Cook for 1 minute, then add diced tomato and salt. Continue to cook for 5 minutes, allowing the tomato to break down.
04 -
Drain and rinse chickpeas. Add chickpeas, frozen chopped spinach, and 120 millilitres water to the skillet. Stir to combine, then raise heat to medium and simmer for 5 minutes to blend flavours.
05 -
Lower heat to medium-low. Pour in coconut milk, stirring well. Simmer until heated through and sauce reaches preferred thickness. For a smoother consistency, use an immersion blender to purée part of the mixture. Adjust salt to taste.
06 -
Portion rice into serving bowls and top with the creamy chickpea-spinach curry. Serve immediately.
# Notes:
01 -
Evaporated milk may substitute coconut milk for a different flavour profile.
02 -
Meal components may be prepared in advance and stored separately for convenient meal prep.