Chana Saag Chickpea Spinach Curry
Indian food tends to be heavily vegetarian and often vegan, but also flavorful. I made this recently and it was both tasty and healthy. I cut the recipe in half, omitted the salt and used a veggie broth instead of the oil.
- 1 lb fresh baby spinach
- 2 15-oz. cans chickpeas shopping list
- 1 inch piece ginger, grated
- 3 tbsp olive oil
- 2 tsp cardamom
- 1 inch stick cinnamon (or 2 tsp. ground)
- 5-6 cloves garlic chopped
- 1 cup onions finely chopped
- 1 can tomatoes chopped
- 0.5 tsp turmeric powder
- 1 tsp ground coriander
- 0.5 tsp red chili powder
- 0.5 tsp garam masala
- 1 tsp salt, or to taste
Rinse chickpeas and roughly chop baby spinach.
Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
Remove lid and simmer uncovered for 10 minute, stirring occasionally.