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Chickpea saag recipe

Chickpea saag recipe

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Created by The Tesco Real Food team

This fresh and fragrant saag comes together in minutes. With chickpeas and spinach, this simple, flavoursome dinner ticks off 3 of your 5-a-day and over half your daily recommended intake for fibre. Scoop up with warm naan for a comforting, wholesome fakeaway. See method

Ingredients

  • ½ tbsp rapeseed oil
  • 1 small onion, finely chopped
  • 250g pack baby spinach
  • 2 garlic cloves, finely chopped
  • 1 lemon, ½ zested and juiced, rest cut into wedges
  • 30g pack fresh coriander
  • 2 tsp garam masala
  • 400g tin chickpeas, drained, liquid reserved
  • 200g pack Tenderstem broccoli, larger stalks trimmed
  • 2 tbsp 0% fat Greek-style yogurt
  • naan or flatbread (optional)
3 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    1360kj
    325kcal     16%

  • Fat

    9g 12%

  • Saturates

    1g 5%

  • Sugars

    7g 7%

  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 32.6g Protein 20.8g Fibre 16g

Method

  1. Heat half the oil in a frying pan over a medium heat. Add the onion and all but a handful of spinach and cook for 3-4 mins until the onion is softening and the spinach has mostly wilted. Season, then stir in the garlic for 30 secs. Blitz until smooth in a blender with the lemon juice, most of the coriander, half the garam masala and 75-100ml of the reserved chickpea liquid.
  2. Add the chickpeas to a saucepan with the spinach sauce; simmer over a medium heat for 3-4 mins to warm through. Stir through the remaining spinach.
  3. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Fry the broccoli with the remaining garam masala and a splash of water for 3-4 mins until lightly charred.
  4. Spoon the chickpea mixture into bowls with the broccoli, yogurt and breads (if using). Scatter over the lemon zest and remaining coriander. Serve with lemon wedges to squeeze over.

Freezing and defrosting guidelines

Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Curry recipes

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