Channa Saag Spicy Chickpeas With Spinach Recipes

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

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

Chana masala (chickpea curry) with spinach image

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

Provided by Jennifer Irvine

Categories Main course

Time 35m

Number Of Ingredients 16

Ingredients

400g can chickpeas , drained
1 tsp cumin seed
1 medium onion , finely chopped
1 garlic clove , finely chopped
1cm piece ginger , peeled and finely chopped or grated
1 tsp garam masala
½ red chilli , deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
400g can whole plum tomato
juice ½ lemon
220g bag baby spinach
1 tbsp rapeseed oil
75g quick-cook brown basmati rice

Steps:

Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

CHANNA SAAG (SPICY CHICKPEAS WITH SPINACH)

CHANNA SAAG (SPICY CHICKPEAS WITH SPINACH) image

Categories Vegetable Dinner

Number Of Ingredients 10

Ingredients

1 medium onion, thinly sliced
1 garlic clove, crushed
2 medium tomatoes, chopped
2 green chilies, minced
1 teaspoon tamarind powder (salt free) or dried tamarind pods if available*
1 tablespoon ground cumin
1 tablespoon coriander
12 ounces spinach, chopped (frozen or fresh)
2 cups cooked chickpeas or 1 (15 ounce) can no-salt or low-sodium chick peas, drained & rinsed
1/4 teaspoon cayenne pepper

Steps:

Water saute onion and garlic until tender. Add the tomatoes, green chilies, tamarind, cumin, coriander, and spinach. Cook for 5 minutes. Stir in the chickpeas and cayenne pepper and cook for another 5 minutes. * If using dried tamarind pods, remove the fruit from the pods, boil for 10 minutes or until soft. Drain and mash with a fork.

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