Slow-cooker chana saag
5
Points®
Total time: 3 hr 15 min • Prep: 5 min • Cook: 3 hr 10 min • Serves: 4 • Difficulty: Easy
This comforting Indian vegetarian stew features chickpeas (chana) slowly simmered in a tomato sauce with spinach (saag) and Indian spices.
Ingredients
Chickpeas, cooked
2 can(s), large, drained
Tinned Tomatoes
1 can(s), large
Onion
1 medium, finely chopped
Root Ginger
2 teaspoon(s), grated
Garlic
2 clove(s), finely chopped
Ground Cumin
1 teaspoon(s), level
Ground coriander
1 teaspoon(s), level
Turmeric
½ teaspoon(s)
Garam Masala
½ teaspoon(s), level
Spinach
150 g, baby leaf
Lemon Juice, Fresh
2 tablespoon(s)
Brown rice, boiled
480 g
Coriander, fresh
2 tablespoon(s), chopped
Instructions
1
In a slow cooker combine the chickpeas, tomatoes, onion, ginger, garlic, herbs and spices and 60ml water. Cook on High for 3 hours.
2
Stir in the spinach and lemon juice. Cover & cook for 5-10 minutes, until the spinach has wilted.
3
Divide the cooked rice among bowls, top with the chana saag and garnish with the coriander.
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