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  • Writer's pictureCrabtree Nutrition

Chana Saag

Loving this recipe that I've tried this week from Joe Wicks' cook book Joe's family food. At the moment I'm a bit obsessed with pearl barley so we've been eating it with that instead of rice. Pearl Barley is a great option for upping your fibre. We also have a dollop of greek yogurt and a side of veg.

Ingredients

  • 500g passata

  • 500g spinach

  • 4 tbsp coconut oil

  • 3 onions, finely chopped

  • 5 garlic cloves, crushed

  • 2 tbsp of fresh grated ginger

  • 2 tsp white mustard seeds

  • 2 tsp ground cumin

  • 1.5 tsp garam masala

  • 1 tsp of ground cinnamon

  • 0.25 tsp turmeric

  • 3 x 400g tins of chickpeas, drained

  • Juice of half a lemon


Method

  1. Put the passata in a blender and add half the spinach. Blend until smooth, adding a splash of water if needed, to help bring it together.

  2. Melt the coconut oil in a large saucepan over a medium heat, add the onions, garlic and ginger and stir-fry for 3-4 mins until soft, add the spices and cook for a further 2-3 minutes until fragrant.

  3. Add the chickpeas and cook for 5 mins, stirring to coat them in spices, then add the blended spinach and passata. Add a splash of water to the blender and swill it to help remove the mixture from the sides, add to the pan, cover and cook for 5 mins. Add the remaining spinach in batches, letting it wilt in the pan with the lid on, until all the spinach has been added.

  4. Add the lemon juice and season with salt and pepper to taste.


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