Chickpea Saag

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Chickpea Saag

Chickpea Saag

Spinach and Cauliflower, ginger & chili coupled with curried chickpeas on brown basmati! It smells like heaven on a plate! Its vegan, gluten and dairy free pleasure dressed in bright green. Vitamin A, Bs, C, K anti-oxidants and flavonoids, omega 3 fatty acids, iron, potassium, manganese, magnesium, copper and zinc, folate, phosphorus and fibre. Cauliflower is part of the cruciferous vegetable family, and is an important vegetable for supporting detoxification in the liver and glutathione production (the master anti-oxidant, the only anti-oxidant that can regenerate itself and other anti-oxidants). Fortunately, Chickpea Saag is a scrumptious and satisfying, as it’s nutritional content is nourishing! This is a free recipe from Hot In The Kitchen App. Enjoy!

Chickpea Saag

Attributes:  vegan, gluten free, dairy free and nut free
Equipment:  Food processor
Ingredients:

2 C fresh spinach leaves, washed
1 tsp ginger, grated
2 cloves garlic, minced
1 T green chilli, chopped
1 C fine chopped cauliflower
1 tsp coconut oil
1 tsp + 1T cold pressed extra virgin olive oil
½ tsp Himalayan salt
⅛ tsp black pepper
2 tsp curry powder
¼ tsp non-spicy chile powder
1 red onion, finely chopped
2 bay leaves
½ + ¼ C water
3 T coconut cream
1 C chickpeas
1 T lime juice
1 C cooked brown basmati rice
                                         

Directions:  In a large saucepan sauté the ginger, garlic and chillies in coconut oil. Add the spinach, drizzle 1 tsp olive oil and stir until spinach is soft. Transfer mix into food processor with 4 T of cold water and blend to a puree. Set aside. In the saucepan sauté onion in 1 T olive oil with bay leaves, salt black pepper, cauliflower, curry, chili powder and cook. As the cauliflower softens add curry powder, salt and chilli powder. Cook in the flavours until the cauliflower is soft. Stir in spinach puree, coconut cream and add limejuice & ¼ C more water. Simmer for 5 minutes with lid on. Serve on cooked rice. Delicious!”
                                 

Optional:  for those who like tofu, cauliflower can be substituted with tofu cut into small cubes.”
                                               

Tips:  To reduce the time required to cook the rice, soak uncooked rice for 15-30 minutes in warm water to soften, drain thoroughly and cook as usual.

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