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Glazed Chickpeas Saag
An Indian-style chickpea saag with potatoes and spinach, spiced with coriander and turmeric, finished with coconut milk and served with papadum.
Ingredients
Instructions
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 8 minutes.
Add the potatoes and spinach, cooking until softened, about 8 minutes.
Stir in the coconut milk, coriander powder and turmeric for a final minute.
Warm the papadum separately.
Let everything simmer for about 6 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the papadum, 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.
