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One-Pot Chickpeas Saag
A one-pot Indian chickpea saag with cauliflower and tomatoes, spiced with cumin seeds, turmeric and coriander powder, served with roti.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 8 minutes.
Add the cauliflower and tomatoes, cooking until softened, about 6 minutes.
Stir in the cumin seeds, turmeric, coriander powder and coconut milk for a final minute.
Warm the roti separately.
Let the chickpeas simmer for about 19 minutes so the spices deepen.
Taste and adjust the seasoning.
Serve hot over the roti, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
