Chana Saag (Chickpea and Spinach Curry)

One of my readers requested a version of chana saag — or chickpea and spinach curry — because she was not able to find one that pleased her palate. I did some research and came up with this most tasty version. This was my first time making it and chickpeas and spinach are always a perfect combination. My dinner guests were most pleased with the result. Don't let the number of ingredients discourage you from trying this popular Punjab dish that is really quite simple — and it is especially wonderful with corn flour roti.

Chana Saag (Chickpea and Spinach Curry)

Recipe by Lisa Turner Cuisine: Indian Published on December 13, 2011 A rich, creamy and flavorful Indian-spiced chickpea and spinach curry — a wonderful meal for special guests Print this recipe Ingredients: 1 cup dried chickpeas 1/2 cup chickpea flour 2 teaspoons olive oil 1 small onion, chopped 1 small clove garlic, crushed 3 to 4 fresh green chilies, seeded and minced 1-inch piece ginger, minced 1 teaspoon ground cardamom a few cloves 1 teaspoon turmeric 1 teaspoon cumin seeds 1 teaspoon fenugreek seeds 2 teaspoons ground coriander 1-inch piece cinnamon stick 2 dried whole red chilies 1/2 teaspoon cayenne 1/2 teaspoon asafetida dash of chili powder generous handful of dried curry leaves 1 lb (450 g) spinach, washed and trimmed 1 large tomato, chopped 2 teaspoons garam masala 2 cups plain yogurt, whisked 1 teaspoon sea salt Instructions: Rinse the chickpeas under cold running water and soak overnight in several inches of cold water with a little yogurt whey or lemon juiced added. Drain the chickpeas, transfer to a heavy-bottomed pan, and cover with several inches of fresh cold water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside. Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 to 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant. Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 to 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafetida and chili powder. Stir and fry for a few minutes. Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 to 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice. Makes 4 to 6 servings

Other chickpea recipes you may enjoy from Lisa's Vegetarian Kitchen:
Baked Paneer and Chickpea Cutlets
Chickpea Flour Curry
Chickpea and Quinoa Salad with Lemon and Tahini
Chickpeas in a Spicy Mint Sauce

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