Chickpea and Spinach Curry

• 400g cooked chickpeas
• 300g fresh spinach
• 1 large onion
• 4 garlic cloves
• 2cm fresh ginger
• 400g crushed tomatoes
• 1 tablespoon garam masala
• 1 teaspoon turmeric
• 1 teaspoon cumin
• cayenne pepper to taste
• coconut oil

👨‍🍳 Step-by-step instructions

1. 1

   Sauté the onion in coconut oil until golden.

2. 2

   Add grated garlic and ginger, sauté for 2 minutes.

3. 3

   Stir in the spices and toast for 30 seconds.

4. 4

   Add the crushed tomatoes and cook for 10 minutes until reduced.

5. 5

   Add the chickpeas and spinach. Cook for 10 minutes. Serve with basmati rice or naan.

💡 Chef's tip

Use whole spices (cardamom, cinnamon, cloves) at the beginning, frying them in the oil to infuse their flavor before adding the onion.

📝 Our take

Chana Saag is the curry that most easily wins over people who do not normally eat Indian food — it is not searingly hot and the chickpeas provide a satisfying heartiness that needs no meat. Whole spices bloomed in oil at the start are what separates a flat curry from one with real layers of flavour.

🍷 Wine & food pairing

Natural mango lassi or cardamom yogurt. For wine drinkers, a Viognier or dry Riesling has the right acidity and fragrance to work with the spices.

Suggested wine: Mango lassi (non-alcoholic) or lemon water