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.
Total time
83 min
Prep
26 min
Cook
57 min
Difficulty
easy
Cuisine
Indian
Ingredients
400gchickpeas
150gpotatoes
2spinach
1 cuppapadum
1 tbspcoconut milk
1 tspcoriander powder
2 tspturmeric
2 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the chickpeas, then bake them over medium-high heat until well browned, about 8 minutes.
2
Add the potatoes and spinach, cooking until softened, about 8 minutes.
3
Stir in the coconut milk, coriander powder and turmeric for a final minute.
4
Warm the papadum separately.
5
Let everything simmer for about 6 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
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.
Calories
487
Protein
22.1g
Fat
12.3g
Carbs
71g
Fiber
15.2g
Sodium
551mg
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