Chickpea Saag with Rice

45 min
≈ €1.85
2 servings
Easy

chickpeas, baby spinach, and white rice: a straightforward vegan combination for an everyday dinner.

Calories813.8 kcal

Protein23 g

Fat34.5 g

Carbs

Fiber

See all values in the app

Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Equipment

stove

Prepare

1

Drain chickpeas in a sieve

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

Cook

2

Roughly chop any large leaves

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

3

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.

4

Covered

Covered, for 5 minutes. Use the tap water listed in the ingredients for this; top up with tap water if needed.

5

Heat rapeseed oil in a large pot over medium heat

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

6

Lower the heat

Lower the heat; Add garlic, mild curry powder and stir for just 30 seconds until fragrant; do not let it darken Add chickpeas.

7

Coconut milk to the pot and stir well

Coconut milk to the pot and stir well. Bring to the boil, then cover and simmer gently for 6 minutes until the firm ingredients are tender.

8

Stirring occasionally

Stirring occasionally. Fold in baby spinach and cook for 3 more minutes until the leaves have wilted.

9

Season with iodised salt

Season with iodised salt, black pepper now and mix thoroughly before serving.

Finish

10

Divide the cooked base white rice between the servings

Divide the cooked base white rice between the servings. Arrange the already prepared chickpeas, baby spinach alongside.

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