Chana Saag (Chickpeas & Spinach) –

Ingredients

• 2 tbsp oil
• 4 onions (diced)
• 2 garlic cloves
• 2 inch ginger
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp tumeric powder
• 1-2 tsp red chilli powder
• 400g tin plum tomatoes
• 2 x 400g tins of chickpeas (drained)
• 1/2 flat tsp garam masala
• To taste salt
• 4 handfuls baby spinach
• 100ml water
• 14oz tin plum tomatoes
• 2 x 14oz tins of chickpeas (drained)
• 3.5fl. oz water
• Step 1 In a medium sized pot, over high heat add oil and once hot add in the onions. Saute the onions for 10 minutes with a pinch of salt until a deep golden brown
• Step 2 In the meantime, puree the ginger and garlic with a splash of water in the blender. Stir in with the onion and cook for another 5 minutes
• Step 3 Add the coriander, cumin, turmeric and chilli, and stir for a minute. If the mixture starts getting stuck to the bottom of the pot, add a tablespoon of warm water and mix through
• Step 4 Puree the plum tomatoes in the blender and add to the masala along with 100ml water
• Step 5 Once boiling, lower the heat and allow to simmer for 15 minutes
• Step 6 Add the chickpeas and stir through. Let the chickpeas cook in the masala for another 5 minutes before folding in the spinach. Cook for 2 minutes
• Step 7 To finish, add salt to taste and garam masala