We adore spinach and dishes that are full of it, like this spinach, tomato & chickpea curry. Great served with rice or naan breads and some yoghurt. Couldn’t be easier!
Wine Suggestion: A dish like this loves medium weight Grenache based wines like Roc des Anges, l’Effet de Papillon rouge. A velvety, juicy, damson and raspberry flavoured glass with hints of spice.
Chana Saag – Spinach, tomato & chickpea curry – serves 4
- 3 tbsp rapeseed oil
- ½ tsp black mustard seeds
- 1 tsp cumin seeds
- 2 large onions, diced
- 5 cloves of garlic, crushed
- 2cm ginger, peeled and grated
- 1 x 400g tin of plum tomatoes
- 2 x 400g tin of chickpeas, drained
- 1½ tsp ground coriander
- 1 tsp chilli powder
- ½ tsp ground turmeric
- 1 tsp salt
- 500g baby spinach, washed
Heat the oil in a large pan over a medium heat, then add the mustard seeds and cumin seeds. Stir for a minute, then add the chopped onions.
Fry for 10 to 12 minutes or until starting to caramelise, then add the garlic and ginger. Stir-fry for a few minutes, then add the tomatoes, crushing them with you hand as they go in. Fill the tin a third full with water and add to the pan.
Cook for 10 minutes or until quite dry and paste-like, then add the chickpeas. Warm through for a few minutes, then add the coriander, chilli powder, turmeric and salt. Stir well to combine, then add the spinach and stir until wilted.
Cook for about 5 minutes or until the spinach is cooked. Serve with naan bread or basmati rice and some yoghurt.
(Original recipe from Fresh India by Meeera Sodha, Fig Tree, 2016.)
Jono & Jules do food & wine 