-
Prep time
10 minutes
-
Cook time
50 minutes
-
Serves
6
Author Notes
Spicier robust greens such as fenugreek and mustards greens are prolific in the Indian markets, especially in North India. These greens need some flavorful coaxing to build and bring out their true deep flavor.
Pressure cooking chickpeas from the scratch, is ideal to build the deep flavors of this dish. Once the chickpeas are cooked, the greens are thrown in to cook down into soft creaminess happily marrying with the coconut milk. I usually use kale rather than mustard greens, as I find kale more readily available. However, feel free to use any greens of your choice. When I am in a hurry, I opt for a quicker option of adding in baby spinach leaves. It is all good and tastes wholesome and satisfying paired with soft and well-seasoned chickpeas.
This recipe can be easily adapted for the slow cooker or even the stove, by adjusting the time. Make a large batch as it freezes beautifully, and you will be happy to have some around on a busy day.
This is a flexible dish, but the quality of garam masala used to finish is important, and if possible, I recommend making your own.
This dish is great over rice and magical with flatbreads.
You can learn more about this recipe if you wish on my site,
https://spicechronicles.com/channa-saag-creamy-spinach-and-chickpeas/#sthash.aY8shDkj.dpbs
—Rinku Bhattacharya /Spice Chronicles
Continue After Advertisement
Ingredients
- For the Chickpeas
-
3 tablespoons
oil
-
1
medium sized red onion, cut into a fine dice
-
1 teaspoon
whole cumin seeds
-
1
medium sized red onion, finely chopped
-
1 tablespoon
freshly grated ginger
-
2 teaspoons
minced garlic
-
1 teaspoon
powdered coriander
-
1 teaspoon
powdered cumin
-
1 teaspoon
salt or to taste
-
1 teaspoon
red cayenne pepper or two taste
-
1 teaspoon
turmeric
-
2
medium sized tomatoes, diced
-
3/4 cup
dried chickpeas soaked overnight
-
1 cup
chopped and trimmed kale
-
1/2 cup
full fat coconut milk
- For the finish
-
1 teaspoon
garam masala
-
2 tablespoons
fresh lime juice
-
1 tablespoon
chopped mint
Directions
-
Turn the instant pot onto the sauté mode and add in the oil. Heat for about 2 minutes and add in the whole cumin seeds.
-
Add in the red onion and cook for 3 to 4 minutes. Add in the ginger and garlic and cook for another couple of minutes.
-
Add in the cumin, coriander, red cayenne powder, turmeric and stir well. Add in the tomatoes and mix well.
-
Turn off the sauté mode. Add in the chickpeas and a cup of water. Stir in the salt and stir well to make sure that you have used the water to deglaze the pot.
-
Cover and set on high pressure for 18 minutes and allow a natural release. Remove the cover and turn the sauté mode back on. Stir in the kale in batches and allow it to gently wilt. Add in the coconut milk and turn off the heat. Stir the coconut milk in to mix well.
-
Sprinkle with the garam masala and the lime juice.
Finish with the cilantro and serve.
See what other Food52ers are saying.