Chickpea and Spinach Coconut Saag

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1 14-ounce can coconut milk
• 1 15-ounce can chickpeas, drained and rinsed
• 6 cups fresh spinach, roughly chopped
• 1/2 cup water
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onions and cook until softened, about 5 minutes.
3. 3 Stir in garlic and ginger, cooking for another minute.
4. 4 Add cumin, coriander, and turmeric; cook for 30 seconds until fragrant.
5. 5 Pour in coconut milk and bring to a gentle simmer.
6. 6 Add chickpeas and stir to combine.
7. 7 Add spinach and water, stirring until spinach is wilted.
8. 8 Season with salt and pepper to taste.
9. 9 Simmer for 5 more minutes to let flavors meld.
10. 10 Garnish with fresh cilantro before serving.

Equipment

• Large skillet or saucepan

Variations

• Add diced tomatoes for a tangier flavor.
• Include diced potatoes for a heartier version.

Substitutions

• Substitute fresh spinach with frozen spinach, thawed and drained.
• Use almond milk for a lighter option, though flavor will differ.

Pairings

• Cool cucumber raita
• Spiced roasted cauliflower

Nutrition

Tips

• For extra spice, add a pinch of cayenne pepper with the spices.
• This dish can be made richer by using full-fat coconut milk.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water or coconut milk to loosen.

Serving Suggestions

• Serve with warm naan bread or steamed basmati rice.
• Add a squeeze of lime for brightness.

FAQ