Our chilli plant on the roof terrace has loads of green chillis on it all of a sudden. I’m sure it grows about 5 centimetres overnight. It’s been so hot here so we have been watering it really well every evening when the sun goes down. It seems to be very happy there.
This is my cue now for putting chilli in everything. Not that I need another excuse. Chana saag is spiced chickpeas with spinach. I’d never tried it before and couldn’t wait to debut our homegrown green chillis.
Chana saag- Spiced chickpeas with spinach recipe
serves 2-3, adapted from Moderate Oven
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1/2 tsp mustard seeds
- 2 cardamom pods, bashed
- 1 small onion, finely chopped
- 1 tbsp minced ginger
- 3 cloves garlic, minced
- 1 green chilli, finely chopped
- 1 tin (400 gr) chopped tomatoes
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- 300 gr frozen spinach (not defrosted)
- 1 tin/jar (400 gr) cooked chickpeas, rinsed & drained
- 1/2 tsp garam masala
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lemon
- a handful of fresh coriander, chopped plus some leaves for garnish
Heat the oil in a large pan over a medium heat. Add the cumin seeds, mustard seeds and cardamom pods and cook for a minute until they start to pop, don’t let them burn. Add the onion and cook for around four minutes. When the onion begins to soften and brown then add the ginger, garlic and green chillis and cook for another minute.
Stir in the ground coriander, cumin, turmeric & cayenne pepper until coating the onions then add the tinned tomatoes. Reduce the heat and simmer, stirring for 3 or 4 minutes. Add in the frozen spinach, stirring the tomatoes around and over it and simmer, partially covered, for 8 to 10 minutes, stirring occasionally, to break up the spinach until completely thawed.
Remove from the heat and use a stick blender or processor to (carefully) puree the spinach until smooth. Put the pan back on the heat with the spinach and add the rinsed chickpeas to it. Season with salt, pepper and garam masala and simmer, partially covered, for eight to 10 more minutes, stirring to make sure it doesn’t dry out. Add boiling water if necessary.
Stir in the chopped coriander, squeeze over some lemon juice and check the seasoning. Add more salt or lemon juice to taste. Serve sprinkled with fresh coriander leaves and a wedge of lemon on the side.
Enjoy!!
