Growing up there was always this stigmatism agianst spinach, broccoli, and other yummy vegetables. I can’t see how cause they’re just oh, soo good. And good-ol Popeye always said spinach made him stronger.
I found a huge bag of spinach in my fridge and didn’t know what to do with it, as I had no paneer made. I wanted to make a light vegeterian dish and searched for ideas. I found this recipe made of spinach & chickpeas and made it my own. It was easy, simple, and who knew spinach & chickpeas were such a good combination. I love discovering amazing combinations.
Spinach & Chickpea Saabzi (adapted from here)
4 bunches of fresh spinach ( I used baby spinach that was already cleaned)
1 can/28 oz chickpeas
2 tomatoes, chopped
1 onion, thinly sliced
1 tsp garlic, minced
2 green chili, halved
1 cup yogurt, whisked
1 tsp red pepper
1.5 tsp cumin
1.5 tsp coriander
1 tsp turmeric
2 tsp paprika
1 tsp salt (or to taste)
In a large skillet, heat up some oil. Add the onions once the oil is hot and let them brown. Next, mix in the garlic and stir for about a minute. Add in the tomatoes, and spices: salt, paprika, turmeric, cumin, coriander, & red pepper. Cook the mixture for about two min. Stir in the yogurt.
At this time, start adding the spinach. You might not be able to fit all the bunches into the pot. Add as much as you can and cover the pot with a lid so the spinach can steam and wilt. Once there’s more room, add in the remaining spinach. When all the spinach has wilted into the pot, mix the spinach together with the mixture of yogurt. Dump in the chickpeas and mix. Cover the skillet with a lid and cook till the spinach is fully cooked. Serve either with rice or flat bread.