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    You are in: Home / Recipes / Saag Chole (Spinach and Chickpeas) Recipe
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    Saag Chole (Spinach and Chickpeas)

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    gailanng's Note: has opened my eyes to many types foods that I never heard or would never have tried...this being one. Serve with jasmine rice. Diced potatoes can be substituted for the chickpeas to make saag aloo. Adapted from Bengal to Punjab: The Cuisines of India by Smita Chandra.

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    1. 1
      Slice the onions into thin half rounds. grate the ginger and garlic. In a large heavy-bottomed skillet over medium heat, warm the oil. add the cumin. When it darkens (1 to 2 seconds), add the grated ginger and garlic. Cook for 1 minute, then add the sliced onions and saute until lightly browned (about 8 minutes).
    2. 2
      Add the tomatoes and cook until soft (about 5 minutes). Add the coriander, turmeric, salt, and cayenne. Mix well, then add the spinach. Mix again, cover, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally. Mix in the chickpeas and cook for 5 more minutes. Add the garam masala and lemon juice; serve hot.

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    Nutritional Facts for Saag Chole (Spinach and Chickpeas)

    Serving Size: 1 (340 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 212.5
    Calories from Fat 79
    Total Fat 8.7 g
    Saturated Fat 1.0 g
    Cholesterol 0.0 mg
    Sodium 323.6 mg
    Total Carbohydrate 27.3 g
    Dietary Fiber 9.4 g
    Sugars 3.9 g
    Protein 10.7 g

    The following items or measurements are not included:

    fresh ginger

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