Saag is a traditional North Indian dish featuring spinach and flavorful spices. Add chickpeas and you have Chana Saag, a quick, one-pot meal that can be served over a bed of brown rice or paired with breads like roti or naan. This recipe comes from
Everyday Happy Herbivore
by Lindsay S. Nixon, courtesy of
BenBella Vegan publishing
1 cup small onion, diced
4 cups garlic cloves, minced
1-inch piece cup fresh ginger, minced
1/4 cup tomato sauce
1 tsp ground coriander
1/2 tsp ground cumin
1 tsp garam masala
1/4 tsp turmeric
1/8 tsp ground cardamom (optional)
1 (15-ounce can) cup chickpeas, drained and rinsed
3/4 tsps mild yellow curry powder
6 cups baby spinach, rinsed
salt and pepper, to taste
Line a large pot with a thin layer of water and bring to a boil. Add onion, garlic and fresh ginger and cook over high heat until the onion starts to become translucent, about three minutes.
Add tomato sauce, coriander, cumin, garam masala, turmeric and cardamom, if using. Stir to coat the onion mixture. Add a splash of water if necessary -- you want there to always be a good bit of sauce.
Add chickpeas and mix again. Reduce heat to low and cook, stirring to coat the chickpeas, for a minute or so.
Mix in curry powder, stirring to combine. Add another splash of water, if necessary, and spinach. Stir the spinach around until it turns dark green and wilty.
Add salt and pepper to taste and serve.
This recipe is courtesy of Lindsay S. Nixon