Chickpea Saag

Ingredients

• •2 tablespoons vegetable oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •1 tablespoon fresh ginger, minced
• •1 teaspoon ground cumin
• •1 teaspoon ground coriander
• •1/2 teaspoon turmeric
• •10 ounces fresh spinach
• •1 can (15 ounces) chickpeas, drained and rinsed
• •1/2 cup heavy cream or coconut milk
• •1/2 teaspoon salt
• •1/4 teaspoon red pepper flakes

Directions

1. 1Heat oil in a large skillet over medium heat and sauté the diced onion until softened, about 3-4 minutes.
2. 2Add garlic and ginger, cook for 1 minute until fragrant.
3. 3Stir in cumin, coriander, and turmeric, cooking for another 30 seconds.
4. 4Add spinach in batches, stirring until wilted, about 3-4 minutes.
5. 5Fold in the chickpeas and cream, stirring gently to combine.
6. 6Simmer for 8-10 minutes until the sauce thickens slightly, then season with salt and red pepper flakes.
7. 7Serve hot over rice or with naan bread.

💡 Spinach cooks down dramatically in chickpea saag. Add it in batches and wait for each handful to wilt before deciding the pan needs more liquid.

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