Chana Saag
Quick and easy chickpea and spinach dish
Gather
- 1 x 400g tin chickpeas (& liquid)
- 2 x balls cubes spinach (or a couple of handfuls of fresh)
- 1/2-1 mug milk of choice (I used unsweetened oat)
- 1 teaspoon garlic granules
- 1 teaspoon cumin powder
- *1/4 teaspoon coriander powder (optional)
- *1/4 teaspoon turmeric powder (optional)
Prepare
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Tip the whole contents of the chickpeas (chickpeas & liquid) into a pan and start to heat on a medium heat.
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If using frozen spinach, add this to the pan, then put a lid on for 2-3 minutes. (if using fresh spinach, skip this step).
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Add the milk and stir everything together. Replace the lid and allow to cook for a further 1-2 minutes.
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Sprinkle the garlic and the cumin over the chickpeas and mix to combine. Cover and cook for 5-6 minutes. (If using fresh spinach, add this for the last 2-3 minutes of cooking).
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Check the consistency is to your liking and either cook a bit longer, remove from the heat or add a splash more milk. Do a quick taste test and add more spice if needed.
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Enjoy!
