Recipe

Chana Saag Chickpea Spinach Curry Recipe

	Sharky / All my dishes 2 years, 5 months ago chickpeas and spinach are about my 2 favorite Indian food ingredients, so I cobbled this together and it turned out really well. Prep:15m Cook:30m Servings:6	Sharky
	indian vegan

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mom0990

tazoncaffe

Ingredients

1 lb fresh baby spinach

2 15-oz. cans chickpeas

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

.5 tsp turmeric powder

1 tsp ground coriander

.5 tsp red chili powder

.5 tsp garam masala

1 tsp salt, or to taste

Directions

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.

Serve hot with paratha and Basmati rice.

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Comments

choclytcandy 10 months, 2 weeks ago said:
Posted your recipe to some group pages. hope you don't mind.

aluminum_chef 9 months, 2 weeks ago said:
This looks great - I love chickpeas and spinach and have recently tried Indian for the first time and am now somewhat addicted, so I can't wait to try this!! As I'm just beginning to give indian cooking a try, this is a little ingredient-heavy for me (in the number of spices required), but this will be my recipe to work up to as i build my collection! :) Thanks so much for sharing!

pirkkodiva 6 months ago said:
This recipe is wonderful! I used 1 Tbsp of oil and used twice the tomatoes and it turned out super delicious (and even lower in fat and calories). Thanks for posting what is sure to be a staple in my growing Indian recipe book! Great vegan recipe.

tazoncaffeine 4 months, 1 week ago said:
Awesome! Another gem to add to my collection and use to impress my indian friends. LOL Love the combos, great job!

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