Channa Saag Spicy Chickpeas With Spinach Food

SAAG CHANA (INDIAN CHICKPEAS & SPINACH)

Saag Chana (Indian Chickpeas & Spinach) image

Make and share this Saag Chana (Indian Chickpeas & Spinach) recipe from Food.com.

Provided by lecole54

Categories Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons coconut or 2 tablespoons olive oil
2 (15 ounce) cans chickpeas, drained and washed
1 inch ginger, grated
2 medium yellow onions, finely chopped
3 garlic cloves, crushed
3 medium tomatoes, chopped
1/3 teaspoon ground cinnamon
5 cardamom pods (seeds from, or substitute 1/4 teaspoon ground cardamom)
1/2 teaspoon ground turmeric
1 teaspoon ground coriander
1/2 teaspoon chili powder
14 ounces Baby Spinach, roughly chopped
1 teaspoon garam masala
salt

Steps:

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.
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.
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.

Nutrition Facts : Calories 349.2, Fat 5.9, SaturatedFat 2.8, Sodium 728.9, Carbohydrate 62.9, Fiber 14.8, Sugar 5.5, Protein 15.3

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Chana Masala (Spicy Chickpeas) With Spinach image

Got this from a friend. Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice.

Provided by CandyTX

Categories Asian

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) can chickpeas (in water or precooked,also called garbanzo beans)
1/2 cup water
1/2 onion, diced
3 garlic cloves, diced
3 tablespoons olive oil
1 lemon, juice of (approx 2 tbsp)
1/2 teaspoon curry powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 bunch fresh spinach, rinsed

Steps:

In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water.
Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
Reduce heat, add spinach and cover.
Allow spinach to wilt for 2-4 minutes.
Serve immediately.

Nutrition Facts : Calories 481.3, Fat 23.5, SaturatedFat 3.2, Sodium 733.5, Carbohydrate 57.4, Fiber 13.3, Sugar 2.6, Protein 15.6

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