Mediterranean Diet Palak Saag
Elevate your healthy eating game with this tantalizing Mediterranean Diet Palak Saag recipe—a vibrant fusion inspired by traditional Indian flavors and Mediterranean cuisine! Fresh spinach forms the wholesome base, complemented by protein-packed chickpeas and aromatic spices like cumin, coriander, and turmeric. This dairy-free, plant-based dish is simmered in low-sodium vegetable broth and finished with a zesty splash of lemon juice for a bright, refreshing kick. Rich in antioxidants and nutrient-dense, it's blended to a silky, luxurious texture that's perfect for dipping crusty whole-grain bread or serving over quinoa. With just 40 minutes of prep and cook time, this heart-healthy and flavor-forward recipe makes a satisfying yet light main course ideal for Mediterranean diet enthusiasts and fans of global cuisine alike. Keywords: Mediterranean Diet Palak Saag, healthy spinach recipe, plant-based Indian-inspired dish, Mediterranean fusion, heart-healthy meal.
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Recipe Information
Ingredients
- 500 grams fresh spinach leaves, washed and chopped
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 400 grams chickpeas, cooked
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup low-sodium vegetable broth
- 2 tablespoons cilantro leaves, chopped
Instructions
Heat the olive oil in a large pan over medium heat. Add the cumin seeds and cook for about 1 minute or until they start to sizzle and release their aroma.
Add the chopped onion to the pan and sauté for about 5 minutes until the onions become translucent.
Stir in the minced garlic and grated ginger, cooking for another 2 minutes until fragrant.
Add the ground coriander and turmeric, mixing well to coat the onions in the spices.
Add the chopped spinach to the pan and stir until it begins to wilt, about 3 to 4 minutes.
Pour in the vegetable broth and let the mixture cook for about 5 minutes, allowing the flavors to blend together.
Stir in the cooked chickpeas, lemon juice, sea salt, and black pepper. Simmer for an additional 5 minutes until the chickpeas are heated through.
Use an immersion blender to puree the mixture until smooth, or transfer to a blender (careful of the hot liquid) and blend in batches.
Adjust seasoning with more salt or pepper to taste, if necessary.
Garnish with chopped cilantro before serving. Serve warm as a main dish or alongside whole grain bread or quinoa for a complete meal.
Nutrition Facts
Calories |
1117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2907 mg | 126% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 46.3 g | 165% | |
| Total Sugars | 27.6 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 798 mg | 61% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 4493 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
