CHANA SAAG

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the passata in a blender then add half the spinach and blend until smooth, adding a splash of water if needed, to help bring it together.

Step 2

Melt the coconut oil in a large saucepan over a medium heat, add the onions, garlic and ginger and stir-fry for 3-4 minutes until soft, then add the spices and cook for 2-3 minutes until fragrant.

Step 3

Add the chickpeas and cook for 5 minutes, stirring to coat them in the spices, then add the blended spinach and passata. Add a splash of water to the blender and swill it to help remove the mixture from the sides, add to the pan, cover and cook for 5 minutes. Add the remaining spinach in batches, letting it wilt in the pan with the lid on, until all the spinach has been added.

Step 4

Add the lemon juice and season with salt and pepper to taste.

Step 5

Serve topped with a dollop of natural yoghurt, alongside basmati rice and flatbreads.