Chana saag or curry chickpea and spinach is a dish I do quite often. It works as a protein dish for vegetarians and vegans, or as a side dish if I am doing an Indian themed meal. If I am using it as a vegetable side dish I will increase the amount of spinach.

Chana saag can be made 2 ways, One, with the coconut milk, or replace the coconut milk with crushed tomatoes to make it a tomato based dish, if I was using the tomatoes I would increase the spices a bit. Either way is good.

Chana Saag

1 can (19 oz, or 540ml) chickpeas, drained

1/4 cup grated ginger

2 cloves crushed garlic

1 tsp curry powder (or 1 tsp madras curry paste) use more powder if you would like more spice

1 /2 onion, medium diced

1/2 red pepper medium diced

14 oz diced tomatoes, jjust use the tomatoes, not the juice.( or 1 1/2 cups diced fresh tomatoes)

14 oz coconut milk

1 tbsp tamarind (softened in water) (or 1 tbsp lemon juice)

1/2 bag baby spinach chopped (or 6 oz frozen spinach)

1/2 tsp salt

Heat a pan low to medium, pour in 1 oz oil, add the ginger, garlic, and curry powder, saute for 1 minute. Then add the onions and peppers, saute for 2 minutes then add the chickpeas, stir then add the tomatoes and the tamarind. Cook until everything is heated through then add the coconut milk.

Bring to a simmer then add the chopped spinach.

Taste for salt

Remove from heat and serve with Basmati rice or nan bread, or both