Stir-Fried Spinach and Chickpeas

Saagwala Channa

A delicious way to dress up a simple bowl of spinach is to add meat or chicken, or in this case, chickpeas/garbanzo beans. Cooking it in a pressure cooker creates a creamy spinach in which the chickpeas provide a satisfying texture. The ingredients are similar to those used in a Saagwala Murg or Lamb. 

This side dish goes well with either steamed basmati rice or chapatis.

Ingredients

1 (10 oz.) bag chopped frozen spinach

1 (16 oz.) can chickpeas or garbanzo beans

2 Tbsp. vegetable oil

1/2 tsp. nigella/kalonji seeds

2 green chilies, minced

1 large onion, minced

6 cloves garlic, minced

2" piece ginger, minced

1 Tbsp. Shan meat or channa masala spice mix

1/2 tsp. Bengali garam masala powder (cinnamon, cardamom and cloves)

1 cup water or chicken broth, simmering

salt to taste

2-3 green chilies for garnish

1 tsp. ghee or melted butter

Directions

1. Heat oil, temper with nigella seeds and minced green chillies.
2. Add onions, garlic and ginger and stir-fry for 2 minutes.
3. Add meat or channa masala mix, stir and add spinach and drained chickpeas along with garam masala powder.
4. Season with salt to taste and simmering water or broth.
5. Simmer under pressure on medium heat for 10 minutes.
6. Allow pressure to release naturally, open pressure cooker and stir.
7. Simmer over medium heat until oil resurfaces and liquid evaporates.
8. Garnish with ghee and green chilies.

Serve this side dish with steamed long-grain rice or chapatis.