Chana Saag: Spiced Chickpea and Spinach Curry with Tomato and Ginger
Chickpeas and spinach cooked in spiced tomato and onion masala with cumin, coriander, turmeric and chilli, finished with coconut milk and lime juice.
- 800 g chickpeas, tinned
- 300 g fresh spinach, packed
- 400 g tinned chopped tomatoes
- 2 whole onion, medium
- 5 whole garlic cloves
- 25 g ginger, fresh, grated
- 8 g cumin seeds
- 8 g coriander powder
- 3 g turmeric powder
- 4 g chilli powder
- 200 ml coconut milk, full-fat
- 2 tbsp vegetable oil
- 5 g sea salt
- 1 tbsp lime juice
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Finely dice onions. Mince garlic. Drain and rinse chickpeas.
- Step 2
Heat oil in a large heavy-bottomed pan over medium heat.
- Step 3
Add cumin seeds and cook for 30 seconds until fragrant and beginning to pop.
- Step 4
Add diced onions and cook for 5 minutes, stirring occasionally, until softened and lightly golden.
- Step 5
Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
- Step 6
Stir in coriander powder, turmeric, and chilli powder, cooking for 1 minute to bloom the spices.
- Step 7
Add tinned tomatoes and chickpeas, stirring well. Bring to a simmer and cook for 10 minutes, allowing flavours to develop.
- Step 8
Roughly chop fresh spinach. Pour in coconut milk and stir.
- Step 9
Add spinach in batches, stirring until wilted (about 3 minutes total).
- Step 10
Taste and adjust seasoning with salt. Finish with lime juice.
- Step 11
Serve hot with basmati rice or flatbread.
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