Yield: Yields about 3 cups.
Part side dish, part sauce, this puréed spinach is my take on the Indian dish called saag. Thick, Greek-style yogurt is the key to getting the texture of this dish just right. You can buy it at most grocery stores, or make your own by straining regular whole-milk yogurt.
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Make Ahead Tips
You can cook the spinach and purée it with the yogurt up to two hours before you serve this dish, but wait until just before you eat to add the chickpeas and reheat.
The chickpeas are a drawback to this. While the flavor of the spinach is just OK, the texture contrast between the spinach and chickpeas looks and feels strange. It seems like they're included just to add something, but not to benefit the dish. I'm a big fan of Indian food but will not include this in my favorites.
I really like this dish. Have made it two times. Second time left out the chickpeas and thought it was much better. Very good with Chicken Tikka Masala...
I was expecting this to taste somewhat like the saag paneer that I get at an Indian restaurant, but it missed the mark. It just didn't have enough Indian spiciness, and the hard little chickpeas contrasted too much with the smoothness of the sauce. Perhaps if you tweaked this recipe, you could get more Indian flavor from it. I used lowfat, not whole milk Greek yogurt, so maybe that made a difference.
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