The finished recipe. Chickpea Chana Saag with RiceIngredients 1 to 6. Two tins, drained (400 g) Chickpeas, tinned and drained (Drained weight. A 400 g tin drains to about 240 g.). 250 g Spinach (It looks like far too much. It is not.). 150 g Onion. Half a tin (200 g) Chopped tomatoes, tinned. 10 g Rapeseed oil. 3 cloves, about 9 g GarlicIngredients 7 to 12. A thumb, grated Fresh ginger. 1, chopped Fresh red chilli. 2 tsp Curry powder. 1 tsp Garam masala. 200 g Cooked white rice (Cooked weight. About 50 g of dry rice becomes 130 g cooked.). A squeeze Lemon juiceStep 1. Fry the chopped onion in the oil for ten minutes until it is soft and starting to brown, then add the garlic, ginger, chilli and curry powder and cook for a minute.Step 2. Add the tomatoes and simmer for five minutes until the sauce thickens and the oil starts to separate at the edges.Step 3. Wilt the spinach into the pan in batches, then blitz half the sauce with a stick blender if you want it smooth. Add the chickpeas and 100 ml of water and simmer for ten minutes.Step 4. Finish with the garam masala, salt and lemon. Serve with the rice.
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