Chana Saag

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• 1 lb baby spinach, fresh
• 2 (15 ounce) cans chickpeas
• 1/4 cup plain yogurt
• 1 piece ginger, grated
• 3 tablespoons canola oil
• 2 teaspoons cardamom
• 2 teaspoons ground cinnamon
• 5 garlic cloves, chopped
• 1 cup diced onion
• 1 (8 ounce) can tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon salt (to taste)

Recipe

• 1 rinse chickpeas and roughly chop baby spinach.
• 2 heat oil over medium heat. add cardamom and cinnamon. wait for a minute.
• 3 increase heat to medium-high. add garlic and cook till it starts to change color. then add onions and sauté until golden.
• 4 reduce heat to medium. add turmeric powder, ground coriander, chili powder, garam masala and salt. mix well for a minute.
• 5 add ginger. stir for a few seconds. add tomatoes and sauté for 3-4 minutes till well blended.
• 6 add chickpeas. stir fry for 4-5 minutes. cook covered for 10 minutes until chickpeas turn slightly soft.
• 7 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.
• 8 remove lid and simmer uncovered for 10 minute, stirring occasionally.
• 9 stir in yogurt, or use as topping
• 10 serve hot with basmati rice or potatoes.