Chana Saag (chickpeas and spinach)
1 T. Ghee or oil
1 small onion, diced
1 teaspoon grated ginger
2 garlic cloves, minced
½ teaspoon turmeric
1 teaspoon cumin powder
½ teaspoon chili powder
1 medium tomato
½ cup water
4 cups baby spinach, roughly chopped
1 - 15oz can chickpeas, drained and rinsed
Salt to taste
½ teaspoon garam masala
½ teaspoon amchur powder or lemon juice
In a medium sized pan, heat ghee/oil and add chopped onion. Saute for 10 minutes. Add a pinch of salt.
When the onion starts to turn golden brown, add ginger and garlic and saute for 5 minutes.
Then add turmeric, cumin and chili powder and stir. If the mixture sticks to the bottom of the pan add 1 T. Water and scrape it off.
Add chopped tomato and cook until the tomato breaks apart. Add ½ cup warm water. Lower heat and let simmer for 5 minutes.
Now add chopped spinach, stir to combine. Add rinsed chickpeas and mix them into the masala.
Let chickpeas cook for 5 minutes. To finish, add salt to taste, sprinkle garam masala and squeeze ½ lemon. Serve hot.
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