Spinach and Chickpea Saag Recipe

Description:

A vibrant, green curry brimming with tender spinach and hearty chickpeas. The sauce is richly spiced with warming cumin, coriander, and turmeric, offering a subtle hint of heat from the optional cayenne pepper. The chickpeas add a pleasant texture, while the optional cream or coconut milk lends a luxurious touch. Garnished with fresh cilantro, the dish presents a visually appealing combination of textures and colors. The steam rising from the hot curry adds to its inviting aroma, making it a comforting and flavorful meal.

Ingredients:

• - 1 tablespoon olive oil
• - 1 medium onion, finely chopped
• - 2 cloves garlic, minced
• - 1 inch ginger, grated
• - 1 teaspoon ground cumin
• - 1 teaspoon ground coriander
• - 1/2 teaspoon turmeric powder
• - 1/4 teaspoon cayenne pepper (optional)
• - 1 (14.5 ounce) can diced tomatoes, undrained
• - 1 (15 ounce) can chickpeas, rinsed and drained
• - 10 ounces fresh spinach, roughly chopped
• - 1/2 cup vegetable broth
• - Salt and pepper to taste
• - 2 tablespoons heavy cream or coconut milk (optional)
• - Fresh cilantro, chopped (for garnish)

Instructions:

1. 1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
2. 2. Add the minced garlic and grated ginger to the pot and cook for another minute, until fragrant.
3. 3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant spices are toasted. Be careful not to burn them.
4. 4. Add the undrained canned diced tomatoes and the rinsed and drained chickpeas to the pot. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
5. 5. Add the chopped spinach to the pot. Stir to combine and cook until the spinach wilts, about 3-5 minutes.
6. 6. Pour in the vegetable broth and bring the mixture to a gentle simmer. Reduce the heat to low, cover, and cook for 15 minutes, allowing the flavors to deepen and the spinach to fully soften.
7. 7. Season with salt and pepper to taste. If desired, stir in the heavy cream or coconut milk for extra richness and creaminess.
8. 8. Garnish with fresh chopped cilantro before serving. Serve hot with rice, naan bread, or roti.