Chickpea Saag
An easy, flavor-packed way to get a nutritious dinner on the table
Ingredients
- 10 oz baby spinach
- 1 cup cilantro leaves
- 1 medium yellow onion
- 4 cloves garlic
- 1 inch ginger
- 1 can chickpeas
- 1 tsp green cardamon seeds
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tbsp garam masala
- ½ tbsp turmeric powder
- ½ tsp ground coriander
- ¼ cup cream
- 1 tbsp unsalted butter
- Salt
- 1 tbsp avocado oil
Instructions
- In a large pot, start boiling water, and heavily salt
- If serving with rice, start cooking rice first.
- Dice onion and grate ginger and garlic
- While waiting for your water to boil, in a pan over medium heat, add avocado oil, cumin seeds, mustard seeds, and cardamom and saute until fragrant, about 3 minutes
- Add onion to spices and saute until fragrant and translucent, about 5 minutes
- Prepare a bowl of very icey water, and quickly blanch spinach and cilantro in boiling water (30 seconds), and transfer to ice bath
- Add grated ginger and garlic (or garlic ginger paste) to onions and saute until fragrant 1-2 minutes.
- Drain and rinse chickpeas
- Add chickpeas, turmeric, garam masala, and coriander, and saute until fragrant, about 3 minutes. Once fragrant, add ½ cup of water to chickpeas and stir well to allow all spices to incorporate into “broth”
- While chickpeas are cooking, squeeze all water out of blanched spinach and cilantro, then blend. Add half the cream if you need to, so there is enough liquid to blend.
- Turn off the heat, and add pureed spinach and cilantro to chickpeas along with a splash of water and the rest of the cream and mix until desired consistency. Season with salt.
- Serve hot with naan or rice!
Tried this recipe?Let us know how it was!
This recipe was so easy and inexpensive and tasted delicious. Perfect for a quick college weeknight dinner! filling and nutritious.