Spiced Chickpea and Spinach Saag with Lemon Couscous

Name: Spiced Chickpea and Spinach Saag with Lemon Couscous
Prep time: 8 min
Cook time: 18 min
Total time: 26 min
Yield: 2 servings
Cuisine: Sri Lankan
Ingredients: 0.5 tablespoon olive oil; 0.25 red onion (medium, diced); 1 clove garlic (minced); 0.5 teaspoon fresh ginger (grated); 0.25 teaspoon black mustard seeds; 5 curry leaves; 0.5 teaspoon mild curry powder; 0.25 teaspoon turmeric powder; 0.13 teaspoon red pepper flakes; 0.5 can chickpeas (15-ounce, rinsed and drained); 0.5 cup vegetable broth (low-sodium); 0.25 cup light coconut milk; 4 ounce baby spinach; 0.5 cup instant couscous; 0.75 cup hot water; 0.5 lemon (medium, juiced); 1 tablespoon fresh cilantro (chopped)

A fragrant, quick-cooking chickpea and spinach 'saag' style curry, rich with Indian Ocean spices and creamy coconut milk, served with fluffy lemon couscous for a complete meal.

Prep: 8 min
Cook: 18 min
Total: 26 min
Servings: 2
Cuisine: Sri Lankan
Difficulty: Easy
Cost: $2.51/serving

Dietary

Vegetarian
Vegan
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Fiber
Pescatarian

Ingredients

0.5 tablespoon olive oil
0.25 red onion (medium, diced)
1 clove garlic (minced)
0.5 teaspoon fresh ginger (grated)
0.25 teaspoon black mustard seeds
5 curry leaves
0.5 teaspoon mild curry powder
0.25 teaspoon turmeric powder
0.13 teaspoon red pepper flakes
0.5 can chickpeas (15-ounce, rinsed and drained)
0.5 cup vegetable broth (low-sodium)
0.25 cup light coconut milk
4 ounce baby spinach
0.5 cup instant couscous
0.75 cup hot water
0.5 lemon (medium, juiced)
1 tablespoon fresh cilantro (chopped)

Instructions

For the couscous: Place 1/2 cup instant couscous in a small bowl. Pour 3/4 cup hot water over it, stir, cover, and let stand for 5 minutes. Fluff with a fork and stir in juice from 0.5 medium lemon.
While couscous cooks, heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Add 0.25 medium diced red onion, 1 clove minced garlic, and 1/2 teaspoon grated fresh ginger. Sauté for 3 minutes until fragrant.
Stir in 1/4 teaspoon black mustard seeds, 5 curry leaves, 1/2 teaspoon mild curry powder, 1/4 teaspoon turmeric powder, and 1/8 teaspoon red pepper flakes. Cook for 30 seconds until aromatic.
Add 0.5 can chickpeas (rinsed and drained), 1/2 cup low-sodium vegetable broth, and 1/4 cup light coconut milk. Bring to a simmer and cook for 5 minutes, allowing flavors to combine.
Stir in 4 ounces baby spinach. Cook for 2-3 minutes, stirring, until the spinach is wilted and tender.
Serve the chickpea and spinach saag alongside the lemon couscous. Garnish with 1 tablespoon fresh cilantro if desired.

Notes

Instant couscous cooks very quickly, making this a great weeknight option. Use low-sodium vegetable broth to keep the overall sodium content down.

Nutrition (per serving)

Calories: 420
Protein: 17.5 g
Carbohydrates: 65.5 g
Fat: 11.5 g
Fiber: 12.1 g
Sodium: 200 mg
Saturated Fat: 5.1 g
Sugar: 7.3 g