Chickpea saag recipe
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
- Freezable
- Gluten-free
- Vegetarian
- Healthy
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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Shop ingredientsEach serving contains
- Energy
- 1360kJ 325.0kcal
- Fat
- 9g
- Saturates
- 1g
- Salt
- 0.4g
- Sugars
- 7g
of the Reference intake
Carbohydrate 32.6gProtein 20.8gFibre 16.0g
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- 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.
- 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.
- 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.
- 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.
- See more Curry recipes
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.
