(*recipe) Saag Chole (Spinach and Chickpeas)

[Guest guest]

is is a quick and easy favorite of mine.

 

Saag Chole (Spinach and Chickpeas)

 

2 medium onions

1/2 inch piece fresh ginger

2 cloves garlic

3 tablespoons vegetable oil

1/2 teaspoon cumin seeds

2 medium tomatoes, chopped coarsely

1/2 teaspoon ground coriander seeds

1/2 teaspoon ground turmeric

salt to taste

1/4 teaspoon cayenne pepper

20 ounces (2 packages) frozen chopped spinach, thawed

and drained

1 1/2 cups cooked, drained chickpeas

1 teaspoon garam masala

1 tablespoon lemon juice

 

slice the onions into thin half rounds. grate the

ginger and garlic. in a large heavy-bottomed skillet

over medium heat, warm the oil. add the cumin. when

it darkens (1 to 2 seconds), add the grated ginger and

garlic. cook for 1 minute, then add the sliced onions

and saute until lightly browned (about 8 minutes).

add the tomatoes and cook until soft (about 5

minutes). add the coriander, turmeric, salt, and

cayenne. mix well, then add the spinach. mix again,

cover, reduce the heat to medium-low, and cook for 25

minutes, stirring occasionally. mix in the chickpeas

and cook for 5 more minutes. add the garam masala and

lemon juice and serve hot.

 

recipe source: from bengal to punjab: the cuisines of

india by smita chandra (the crossing press, 1991).