Masala Spinach, Chickpeas and Gungo Split Peas

Some super quick healthy dinner for you and one for my vegan fam too and can be on the table in less than half an hour. Chana saag is a classic Indian curry that is absolutely packed with flavour. I twisted it up by using some gungo split peas from my fav @oddpodsfoods which added a buttery and rich flavour, all mixed with onions, green chillis, ginger, garlic and warm spices… the perfect weeknight dinner served over rice, with warm pita or roti, such a crowd pleaser!

If you can’t get a hold of gungo split peas, double the number of chickpeas for the recipe. 

These OddPods chickpeas are seriously a GAME-CHANGER… you get the convenience of canned ready-to-eat chickpeas but with all the goodness of dried ones.  Their chickpeas have up to 85% more fibre than canned chickpeas with no preservatives or additives.  They are also ethically sourced, vegan and can be eaten straight from the pack!!  INCREDIBLE!! 

Masala Spinach, Chickpeas and Gungo Split Peas

Serves: 4 Prep Time: 5 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 200g Chickpeas cooked
• 200g Gungo Split Peas cooked (or double the number of chickpeas)
• 400g Spinach - baby leaf
• Cooking oil
• 2 green chillis finely chopped 
• 1 Onion cut into strips
• 0.5 tbsp Ginger minced
• 0.5 tbsp Garlic crushed
• 1/2 tsp Turmeric
• 1 tsp Garam Masala
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Pepper
• Large handful of freshly chopped coriander

Instructions

1. In a saucepan on medium-high heat with a little oil, sauté the onions, ginger, garlic and green chillis until soft.
2. Add the turmeric, garam masala, paprika, salt and pepper, cook for a few minutes.
3. Add the chickpeas and gungo split peas to the pan and cook for a few minutes until just starting to soften. 
4. Add the spinach and cook a few more minutes until all combined and wilted
5. Lower heat, continue to cook uncovered until there is no more moisture and you begin to see the oil coming up on the sides of the pan
6. Mix well and add the fresh coriander
7. Serve hot as a side dish or as a main with basmati rice or roti/chapati.

Did You Make This Recipe?

Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.