Chickpea & Spinach Saag with Wild Rice



SERVES 4PREP COOK

2tablespoons

sunflower oil

1

onion, peeled and diced

50g

ginger, peeled and diced

1clove

garlic, peeled and crushed

1tablespoon

tomato paste

1tablespoon

garam masala

1teaspoon

chilli powder

1teaspoon

turmeric

250ml

vegetable stock

200g

chickpeas, cooked

400g

spinach

30g

coriander, sliced

300g

wild rice, cooked

  1. In a small blender, blend ginger, onion, and 2 tablespoon of water until smooth consistency

  2. In a large pan, heat sunflower oil over medium head. Add to fry blended mixture until soft.

  3. Add and cook turmeric and garam masala for 1 min. Stir in and cook tomato paste for 1 min.

  4. Tip in and stir chickpeas in the spice mixture. Season to taste. 

  5. Tip in spinach. Pour vegetable stock and cook until spinach has wilted and sauce has thickened (5 min).

  6. Sprinkle coriander into curry sauce, reserving some for garnish.

  7. Plate the rice and pour some curry on each plate. Top with coriander.