High Fibre Recipe: Saag with Chickpeas
- Prep time:10 mins
- Cook time:20 mins
A high fibre recipe, packed with flavour and a great way to use leftover green vegetables! Try this Saag with Chickpeas, a dish created by one of our guest developers.
This recipe was developed by Sandhya’s Kitchen in collaboration with The Fast 800 – bringing you some traditional Indian recipes to try. Applying the Mediterranean-diet principles to different cuisines means you can enjoy lots of different flavours while still encompassing the pillars of The Fast 800. If you’re looking for more high fibre recipes, our Online Programme has almost 600 delicious recipes!
Saag translates to spinach or any leafy green. As a dish, its curry flavours makes it a great recipe to use up any leftover greens, especially those that may be looking a little sad at the end of the week.
- 1 tbsp olive oil
- 1 tsp ginger, grated
- 3 cloves garlic, minced
- 1 onion, diced
- 2 tomatoes, diced
- ½ tsp ground turmeric
- 1 tsp chilli flakes
- 1 tsp ground cumin
- ½ tsp ground coriander
- salt to taste
- 125ml water
- 1 x 400g tin chickpeas, drained
- 250g spinach, roughly chopped
- 1 tsp garam masala
- ½ lemon, juice
- 2 tbsp dried fenugreek leaves, (Kasoori meth)
- Heat oil in a pan, add onion, ginger, garlic and sauté until translucent.
- Add tomatoes, turmeric, chilli flakes, cumin, coriander, salt and stir to combine.
- Cook for 4-5 minutes until the tomatoes are soft.
- Add water, chickpeas and continue to cook for another 5-7 minutes. Taste and season with salt as needed.
- Now add the spinach and stir to combine.
- Cook for 4-5 minutes and turn the flame off.
- Finally add garam masala, lemon juice, fenugreek leaves (kasoori methi) and stir together.
- Enjoy as is, or serve with brown rice, quinoa or wholemeal roti on a non-fasting day.
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