Spinach with Yogurt & Chickpeas
Part side dish, part sauce, this pureed spinach is my take on the Indian dish called saag. Thick, is the key to getting the texture of this dish just right. You can buy it at most grocery stores, or by straining regular whole-milk yogurt.
Ingredients
-
2 tablespoons unsalted butter
-
1 small yellow onion, medium diced (about 1 cup)
-
3 large cloves garlic, chopped (1-1/2 Tbs.)
-
1 tablespoon minced fresh ginger
-
1 teaspoon garam masala
-
1/2 teaspoon ground coriander
-
2 10 ounce boxes frozen whole-leaf spinach, thawed
-
1/2 teaspoon kosher salt; more to taste
-
Freshly ground black pepper
-
3/4 cup plain whole-milk Greek yogurt or regular whole-milk yogurt, strained
-
1 cup canned chickpeas, drained and rinsed
Directions
1.
Heat the butter in a large (preferably 12-inch) skillet over medium-high heat. Add the onion and saute until soft and lightly browned, about 3 minutes. Add the garlic, ginger, garam masala, and coriander and cook very briefly, stirring constantly and taking care not to let the spices scorch or the garlic get the least bit browned, 15 to 30 seconds. Add the spinach and 1/2 cup water. Cook, stirring, until well mixed and heated through, 2 to 3 minutes. Remove from the heat and season with the salt and pepper to taste.
2.
Transfer the contents of the skillet to a food processor, add the yogurt, and puree. Return to the skillet and stir in the chickpeas. Set over medium heat, stirring occasionally, until hot. The spinach should be moist and even a bit saucy, so add water if necessary. Season to taste with salt and pepper. Keep hot until ready to serve.
Add Your Review
Recommended Recipe:
Curry-and-Yogurt-Braised Chicken Thighs
The creaminess in this quick-braised chicken curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger, and curry powder for immense flavor.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
