Chana Saag (Chickpea and Spinach Curry)

1 cup dried chickpeas
1/2 cup chickpea flour
2 teaspoons olive oil
1 small onion, chopped
1 small clove garlic, crushed
3 - 4 fresh green chilies, seeded and minced
1-inch piece ginger, minced
1 teaspoon ground cardamom
a few cloves
1 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
2 teaspoons ground coriander
1-inch piece cinnamon stick
2 dried whole red chilies
1/2 teaspoon cayenne
1/2 teaspoon asafoetida
dash of chili powder


generous handful of dried curry leaves
1 pound spinach, washed and trimmed
1 large tomato, chopped
2 teaspoons garam masala
2 cups plain yogurt, whisked
1 teaspoon sea salt

Rinse the chickpeas under cold running water and soak overnight in several inches of cold water with a little yogurt whey or lemon juiced added. Drain the chickpeas, transfer to a heavy-bottomed pan, and cover with several inches of fresh cold water. Bring to a boil, cover, and simmer for 1 1/2 hours or until the chickpeas are buttery soft. Drain and set aside.

Meanwhile, dry roast the chickpea flour in a pan on medium-low heat, stirring or tossing frequently, for 5 - 10 minutes or until the chickpea flour has darkened a shade or two and is fragrant.

Heat the olive oil in a large pot over medium heat. When hot, stir and fry the onions for 6 - 8 minutes or until golden brown. Now add the fresh chilies, garlic and ginger and stir and fry for a minute or two. Toss in the ground cardamon, cloves, turmeric, cumin seeds, fenugreek seeds, coriander, cinnamon stick, dried chilies, cayenne, asafoetida and chili powder. Stir and fry for a few minutes.

Now add the curry leaves, stir and pack in the spinach and cook until it is wilted. Add the chickpeas and the tomato and cover and simmer for a few minutes. Next mix in the garam masala, whisked yogurt and dry-roasted chickpea flour. Take care to stir often for 5 - 10 minutes. Add the salt, stir, remove the cinnamon stick and serve on a bed of hot fresh white rice.


Serving Size: 6