Effortless Chana Saag Spinach Chickpea (Print Version)
# Ingredients:
→ Liquids
01 -
1 can (385 millilitres) coconut milk
02 -
120 millilitres water
→ Vegetables & Pulses
03 -
1 can (425 grams) chickpeas
04 -
450 grams frozen chopped spinach
05 -
1 tomato
→ Spices & Seasonings
06 -
0.75 teaspoon salt
07 -
1 teaspoon ground cumin
08 -
1 tablespoon curry powder, hot or mild
09 -
2 tablespoons olive oil
→ Aromatics
10 -
1 tablespoon grated fresh ginger
11 -
2 cloves garlic
12 -
1 yellow onion
→ Base
13 -
1.5 cups long grain white rice
# Instructions:
01 -
Spoon the coconut spinach and chickpea mix over your bowls of rice. Dig in while it’s hot.
02 -
Keep it on medium-low. Add the coconut milk and stir things up. If you like it silkier, blend a portion with an immersion blender. Wait till it warms up and thickens how you like. Toss in a little more salt if you want.
03 -
Give the chickpeas a rinse and drain ‘em first. Toss them in with the frozen spinach and water. Stir to mix, bump the heat to medium, and let those flavors come together for about 5 minutes.
04 -
Sprinkle in the cumin and curry powder, give it a minute on the heat. Add the salt and your chopped tomato, cooking for five more minutes so the tomato goes nice and soft.
05 -
While your tomato waits, peel and dice the onion, grate the ginger, and chop up those garlic cloves. Toss it all in a big skillet with olive oil on low-medium and let it cook for five minutes until the onion gets soft.
06 -
Put the rice and 720 millilitres water together in a saucepan. Pop a lid on, crank up the heat till it boils, then drop it to low. Cook for 15 minutes, then take it off the heat and leave it untouched for 10. Grab a fork and fluff it right before you eat.
# Notes:
01 -
Swap in evaporated milk if you’re out of coconut milk and want a new taste.
02 -
It’s cool to prep lots of the parts ahead of time and stash ‘em separate for quick meals later.