Chana Saag (Chickpea and Spinach Curry)

One of my readers requested a version of Chana Saag 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 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 - 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 asafoetida dash of chili powder generous handful of dried curry leaves 1 pound 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 - 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 - 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, asafoetida 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 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice. Makes 4 - 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

On the top of the reading stack: Plenty

Audio Accompaniment: Vladislav Delay