Spinach and Chickpea in Tomato Sauce| Indian Saag

I love how nature provides us with an abundance of soothing food. Dark leafy greens such as Spinach is very important to have while trying to stay on top of your mood. Spinach is rich in folic acid, magnesium and Vitamin C. Moreover, it’s high in fibre which feeds the healthy gut bacteria.

Having a healthy gut is key to a healthy mood. These healthy microbes help produce Serotonine in the digestive tract.  Tryptophan also found in Spinach helps produce the neurotransmitter Serotonin that helps us stay happy.

Let’s not forget, Magnesium in Spinach is long linked to tension headaches, migraines and depression. Our body requires magnesium for many functions such as protein synthesis, blood pressure regulation, nerve function and neurotransmitter release so we can become deficient in it very quickly. 

You may also like to read my previous post on the 5 foods to ditch for a better mood

Keeping all this in mind today’s recipe showcases all the beautiful nutrient we mentioned. It is a healthier version of my favourite takeout ‘Saag’. Quite a delicious vegan recipe using Spinach and chickpeas.  I love it so much that I decided to re-create this recipe at home to see if I can manage to pull out the same flavours from my local cheaper.

Well, I humbly admit that I didn’t manage to get similar flavours but whatever I made was darn good!  The Indian influence in our household during my childhood played an important part in moulding my taste so playing with the spices was fun. Needless to say how the years of nutrition training has also shaped the underlying tone of the food I recommend.  I aim to combine healthy eating with flavour and practicality.

How often do you get a takeout? If you are having a take-out make sure it’s still fibre and protein rich. Instead of highly processed carbs. Choose wisely and enjoy it.  Indian saag or palak is a great example.

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Spinach and Chickpea in Tomato Sauce|Saag

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Serves:

Prep Time: 10 minutes

Spinach and Chickpea in Tomato Sauce|Saag Yum Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan Serves: Prep Time: 10 minutes

Ingredients

• 400 g of fresh Spinach leaves
• 2 cans of *chickpeas drained
• 1 can of chopped tomatoes
• 1 table spoon of ghee or coconut oil
• 2 onions chopped
• 1 tea spoon of whole cumin seeds
• 1 inch of ginger roughly chopped
• 2 cloves of garlic
• 1/2 tea spoon of whole black mustard
• 1 table spoon of turmeric powder
• 1/2 tea spoon of *habanero chilli flakes optional
• 1 table spoon of curry powder

Servings:

Units: MetricUS Imperial

Instructions

1. In a non stick pan add the oil and fry 1 of the chopped onions. Add 1/2 of the cumin seeds, choppes ginger and garlic then fry for a minute. Add the spinach and cook till it's wilted.
2. Turn off the heat and transfer the wilted spinach into a food processor. Pulse till a puree like consistency is formed.
3. In the same pan, add some more oil and fry the rest of the onions. When the onions are browned add the mustard seeds, cumin, turmeric and the can of chopped tomatoes. Also add the chickpeas and cook for about 10 minutes till the tomatoes are well reduced.
4. Now add the spinach, chili flakes and the curry powder.
5. Cook for another 5 minutes or so and serve immediately.

Ingredients 400 g of fresh Spinach leaves 2 cans of *chickpeas drained 1 can of chopped tomatoes 1 table spoon of ghee or coconut oil 2 onions chopped 1 tea spoon of whole cumin seeds 1 inch of ginger roughly chopped 2 cloves of garlic 1/2 tea spoon of whole black mustard 1 table spoon of turmeric powder 1/2 tea spoon of *habanero chilli flakes optional 1 table spoon of curry powder Servings: Units: MetricUS Imperial

Instructions In a non stick pan add the oil and fry 1 of the chopped onions. Add 1/2 of the cumin seeds, choppes ginger and garlic then fry for a minute. Add the spinach and cook till it's wilted. Turn off the heat and transfer the wilted spinach into a food processor. Pulse till a puree like consistency is formed. In the same pan, add some more oil and fry the rest of the onions. When the onions are browned add the mustard seeds, cumin, turmeric and the can of chopped tomatoes. Also add the chickpeas and cook for about 10 minutes till the tomatoes are well reduced. Now add the spinach, chili flakes and the curry powder. Cook for another 5 minutes or so and serve immediately.

Recipe Notes

*You can use any other protein of choice instead of the chickpeas such as prawns, left over roast chicken, lamb or tofu.

*Use any chili flakes or chilli powder

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