Member recipe

Saag Chana

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Cooking time

Prep: 15 minutes Cook: 30 minutes

Skill level

Easy

Servings

Serves 4

This simple vegan Indian dish of chickpeas and spinach is super easy and quick to make. Here's is my own version - enjoy!

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Ingredients

  • 2 tbs coconut or olive oil
  • 2 cans chickpeas, drained and washed
  • 1 inch piece ginger, grated
  • 2 medium yellow onions, finely chopped
  • 3 cloves of garlic, crushed
  • 3 medium sized tomatoes, chopped
  • 1/3 tsp ground cinnamon
  • Seeds from 5 cardamom pods
  • 1/2 tsp ground turmeric
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • 2 bags (400g) of fresh baby spinach, roughly chopped
  • 1 tsp garam masala
  • Salt to taste

Method

  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.

  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. 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.

  4. 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.

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