Chickpea Saag with Rice

Name: Chickpea Saag with Rice
Total time: 45 min
Yield: 2
Cuisine: Indian-inspired
Ingredients: 280 g chickpeas; 260 g baby spinach; 160 g white rice; 20 g rapeseed oil; 100 g onion; 10 g garlic; 8 g mild curry powder; 4 g iodised salt; 2 g black pepper; 180 ml coconut milk; 320 ml tap water

45 min
≈ €1.85
2 servings
Easy

Main ingredients: chickpeas, baby spinach, white rice, and onion. Allow about 45 minutes for 2 servings.

Calories813.8 kcal

Protein23 g

Fat34.5 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Equipment

stove

Prepare

Drain chickpeas in a sieve

Drain chickpeas in a sieve, rinse and drain thoroughly. Rinse baby spinach and drain well.

Cook

Roughly chop any large leaves

Roughly chop any large leaves; peel and halve onion, then finely dice. Peel garlic and mince finely.

Rinse white rice

Rinse white rice. Bring to the boil with twice its volume of tap water, cover and cook on low for 15 minutes.

Rest off the heat

Rest off the heat, covered, for 5 minutes. Use the tap water listed in the ingredients for this; top up with tap water if needed.

Heat rapeseed oil in a large pot

Heat rapeseed oil in a large pot over medium heat. Add onion and fry for 5 minutes, stirring regularly, until softened and lightly browned.

Lower the heat

Lower the heat. Add garlic and mild curry powder and stir for just 30 seconds until fragrant, taking care not to let anything darken.

Add chickpeas and coconut milk

Add chickpeas and coconut milk to the pot and stir well.

Bring to the boil

Bring to the boil, then cover and simmer gently for 6 minutes until the firm ingredients are tender, stirring occasionally.

Fold in baby spinach and cook

Fold in baby spinach and cook for 3 more minutes until the leaves have wilted. Season with iodised salt and black pepper, then mix thoroughly before serving.