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Chickpea saag recipe

Chickpea saag

Created by The Tesco Recipes team

This fresh and fragrant saag comes together in minutes. With chickpeas and spinach, this simple, flavoursome dinner ticks off 3 of your 5-a-day and over half your daily recommended intake for fibre. Scoop up with warm naan for a comforting, wholesome fakeaway.

See method
  • Serves 2
  • Takes 15 mins
  • 325 calories / serving

Ingredients

  • ½ tbsp rapeseed oil
  • 1 small onion, finely chopped
  • 250g pack baby spinach
  • 2 garlic cloves, finely chopped
  • 1 lemon, ½ zested and juiced, rest cut into wedges
  • 30g pack fresh coriander
  • 2 tsp garam masala
  • 400g tin chickpeas, drained, liquid reserved
  • 200g pack Tenderstem broccoli, larger stalks trimmed
  • 2 tbsp 0% fat Greek-style yogurt
  • naan or flatbread (optional)

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Each serving contains

Energy
1360kJ 325.0kcal
16%
Fat
9g
low12%
Saturates
1g
low5%
Salt
0.4g
low7%
Sugars
7g
low7%

of the Reference intake

Carbohydrate 32.6gProtein 20.8gFibre 16.0g

Method

  1. Heat half the oil in a frying pan over a medium heat. Add the onion and all but a handful of spinach and cook for 3-4 mins until the onion is softening and the spinach has mostly wilted. Season, then stir in the garlic for 30 secs. Blitz until smooth in a blender with the lemon juice, most of the coriander, half the garam masala and 75-100ml of the reserved chickpea liquid.
  2. Add the chickpeas to a saucepan with the spinach sauce; simmer over a medium heat for 3-4 mins to warm through. Stir through the remaining spinach.
  3. Meanwhile, heat the remaining oil in a frying pan over a medium-high heat. Fry the broccoli with the remaining garam masala and a splash of water for 3-4 mins until lightly charred.
  4. Spoon the chickpea mixture into bowls with the broccoli, yogurt and breads (if using). Scatter over the lemon zest and remaining coriander. Serve with lemon wedges to squeeze over.

    • Freezing and defrosting guidelines

      Freeze curry only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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