Chana Sagg
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Preparation Time:
10
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Cooking Time:
20
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Serves:
2
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Calories Per Serving:
550 Kcal
Ingredients
- 1 tin of chickpeas drained and rinsed
- ½ tin of chopped tomatoes with juices
- ½ tin of full fat coconut milk
- 1 small white onion peeled and finely chopped
- 2 cloves of garlic peeled and minced
- ½ thumb size piece of ginger peeled and finely grated
- ½ whole red chilli deseeded and finely chopped
- ½ level tsp of turmeric, coriander, cumin, garam masala
- 1 bag of baby spinach leaves roughly chopped
- A handful of fresh coriander roughly chopped
- ½ tsp of honey
- Sea salt and black pepper
Method
- Heat some olive oil gently in a large saucepan or frying pan
- Add the onion, garlic, ginger and chilli and saute for 3 mins until soft but not browning
- Add the spices and flash fry coating the softened onion mix until just releasing the oils
- Throw in the chickpeas and toss around quickly with the spices
- Add the tomatoes and coconut milk, honey and spinach and allow to bubble and reduce on a slightly higher heat until the spinach is completely wilted and the sauce has come together and thickened slightly
- Add the fresh coriander and season well
- Serve on a cup of basmati or brown ricecooked per instruction
