Channa Saag Spicy Chickpeas With Spinach Recipes

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CHANA SAAG

Saag literally translates to greens so even though spinach has become a popular choice, feel free to mix in other greens like mustard greens or chard. While some may expect a very saucy rich dish, traditionally, this recipe has very little or even no cream. This version veers from tradition to include some of the chickpea liquid to add viscosity and a silky texture without more dairy.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14



Chana Saag image

Steps:

  • Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork.
  • Finely chop the ginger, garlic and chile in a mini food processor; set aside. Heat 2 tablespoons butter in a large pot over medium heat. Add 1 teaspoon cumin seeds; cook until sizzling, 30 seconds. Add the onion; cook, stirring, until browned, 3 to 4 minutes. Add the tomatoes and season with salt and pepper. Cook, stirring, until the pot is dry, 3 minutes. Stir in 1 teaspoon garam masala.
  • Stir the chickpeas and chopped chile mixture into the pot. Add the spinach in batches, adding 1 to 2 tablespoons of the reserved chickpea liquid if the pot is getting too dark. Season generously with salt and pepper and stir in 1/4 cup chickpea liquid. Partially cover and cook, stirring, until the spinach is soft, 5 to 8 minutes. Stir in the heavy cream; remove from the heat.
  • Heat the remaining 2 tablespoons butter in a small skillet over medium-high heat. Add the remaining 1 teaspoon cumin seeds and 1/2 teaspoon garam masala. Cook until the seeds pop, a few seconds. Stir into the spinach; season with salt and pepper. Serve the chana saag with the rice, naan, yogurt and/or lemon wedges.

Nutrition Facts : Calories 390, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 53 milligrams, Sodium 796 milligrams, Carbohydrate 37 grams, Fiber 12 grams, Sugar 8 grams, Protein 14 grams

1 cup long-grain white rice
1 1-inch piece fresh ginger, roughly chopped
2 cloves garlic
1/2 to 1 serrano chile pepper, stemmed
4 tablespoons unsalted butter
2 teaspoons cumin seeds
1 small onion, finely chopped
1 large or 2 small plum tomatoes, chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons garam masala
2 15-ounce cans chickpeas, drained (liquid reserved) and rinsed
2 10-ounce bags spinach (not baby spinach)
1/3 cup heavy cream
Warm naan, plain yogurt and/or lemon wedges, for serving

CHANA SAAG

Make and share this Chana Saag recipe from Food.com.

Provided by havent the slightest

Categories     Curries

Time 50m

Yield 6 bowls, 6 serving(s)

Number Of Ingredients 15



Chana Saag image

Steps:

  • Rinse chickpeas and roughly chop baby spinach.
  • Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
  • Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
  • Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
  • Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
  • Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
  • Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
  • Remove lid and simmer uncovered for 10 minute, stirring occasionally.
  • Stir in yogurt, or use as topping
  • Serve hot with Basmati rice or potatoes.

1 lb Baby Spinach, fresh
2 (15 ounce) cans chickpeas
1/4 cup plain yogurt
1 piece ginger, grated
3 tablespoons canola oil
2 teaspoons cardamom
2 teaspoons ground cinnamon
5 garlic cloves, chopped
1 cup diced onion
1 (8 ounce) can tomatoes, chopped
1/2 teaspoon turmeric powder
1 teaspoon ground coriander
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1 teaspoon salt (to taste)

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

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



Chana Masala (Spicy Chickpeas) With Spinach image

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

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

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH

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



Chana masala (chickpea curry) with spinach image

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

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

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