Chana Saag Aloo (Indian spiced chickpeas, spinach and potatoes)
 
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 600g potatoes, diced - approx. 1-2 cm
  • 2 medium onions, halved and sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons cumin seeds
  • 2 tsp coriander
  • 2 tsp turmeric
  • 2 cans chickpeas, or 420-440 grams home cooked, drained and rinsed
  • 4 tablespoons tomato paste
  • 600 ml vegetable stock
  • 350g baby spinach leaves
  • Juice of ½ lemon
  • salt to taste
Instructions
  1. Steam the potatoes whilst you heat a large frying pan over a medium heat. Dry sauté the onions, add the garlic once they've released some moisture (add a splash of stock or water if required to prevent sticking), then stir in the cumin seeds until they start to pop, then the other dry spices.
  2. Add the chickpeas, tomato paste and the stock.
  3. Bring to boil, reduce heat and simmer for 10 minutes.
  4. Once the potatoes are just tender, add to the pan and then, handful by handful, add the baby spinach leaves, stirring gently until they wilt before adding more.
  5. Add the lemon juice, and remove from the heat. Season to taste.
Recipe by Plant Based Family Down Under at https://plantbasedfamilydownunder.com/2014/06/03/chana-saag-aloo-indian-spiced-chickpeas-spinach-and-potatoes/