What was I saying about those chickpeas not remaining lonely for long? Sundays are when I feel like something warm and comforting to curl up on the sofa with (you know, besides TheHusband...).
While a light and springy tuna salad was perfect for yesterday, today the overcast sky demanded something with a bit more substance. Something like a stew or a soup or a fragrant curry.
This is easy to make, using simple ingredients, but the result is so much more than the sum of its parts. You can adapt this easily to suit what you have on hand - leave out the paneer or add some potatoes. Delicious either way.
Palak Channa (with Paneer)
Adapted from Hungry Desi's Palak Channa
Serves 5 - 6
650g spinach, stalks removed1 tsp olive oil1 large onion, chopped finely1 1/2 tsp minced garlic1/2 tsp ground ginger1 1/2 tsp ground cumin1 1/2 tsp ground coriander1 1/2 tsp garam masala1 tsp ground turmeric2 large tomatoes, chopped finely3/4 tsp salt1 tin (400g) of chickpeas, drainedpaneer (made with 2L low-fat milk)1 cup plain yogurt (or half yogurt, half buttermilk)
1. Cook spinach in a large saucepan with a little bit of water over medium heat for about 7 minutes until wilted. Leave to cool slightly and puree in a food processor. Set aside.2. Meanwhile, heat the olive oil over medium heat and saute onion, garlic and ginger for a few minutes until onion is translucent.3. Add the cumin, coriander and masala, fry for a few seconds until fragrant, then add the tomatoes, turn heat lower, cover and simmer for 20 - 30 minutes until liquid has reduced (remove lid for last few minutes if necessary).4. Add salt, chickpeas and yogurt, crumble the paneer in and cook for another 5 minutes to combine the flavours.
Serve with poppadums, rooties or basmati rice.
Nutritional info (per serving): Calories 344.8, Total Fat 9.9 g , Saturated Fat 5.1 g, Polyunsaturated Fat 1.0 g, Monounsaturated Fat 2.9 g, Cholesterol 30.2 mg, Sodium 785.8 mg, Potassium 1,083.2 mg, Total Carbohydrate 46.5 g, Dietary Fiber 7.2 g, Sugars 21.3 g, Protein 21.0 g, GI 32 (low)
Good source of: Vitamin A 243.9 %, Vitamin C 99.0 %, Manganese 88.2 %, Folate 73.3 %, Calcium 62.5 %, Vitamin B6 34.4 %, Magnesium 33.4 %, Iron 27.4 %, Riboflavin 22.4 %