Chana Saag

Name: Chana Saag Recipe
Yield: 4
Ingredients: 1lb fresh spinach; 2 15oz. cans of chickpeas (next time I think I'll use 1 1/2 cans since the chickpeas were overwhelming); 1 inch piece of ginger grated; 3 tbsp. olive oil; 2 tsp. cardamom; 2 tsp. ground cinnamon; 6 cloves of garlic chopped; 1 cup onions chopped; 1 can of stewed tomatoes in juice diced; .5 tsp. turmeric; 1 tsp. ground coriander; 1 tsp chili powder; .5 tsp. garam masala; 1 tsp. salt

(1)

Number of Servings: 4

Ingredients

1lb fresh spinach2 15oz. cans of chickpeas (next time, I think I'll use 1 1/2 cans, since the chickpeas were overwhelming)1 inch piece of ginger, grated3 tbsp. olive oil2 tsp. cardamom2 tsp. ground cinnamon6 cloves of garlic, chopped1 cup onions, chopped1 can of stewed tomatoes in juice, diced.5 tsp. turmeric1 tsp. ground coriander1 tsp chili powder.5 tsp. garam masala1 tsp. salt

Directions

Directions:
1) Rise chickpeas and roughly chop spinach (make sure to clean well)
2) Heat oil over medium heat. Add cardamom and cinnamon and let it cook a minute
3) Increase the heat to medium-high. Add garlic and cook til it starts to change color. Then add onions and sautee until golden.
4) Reduce heat to medium. Add turmeric, coriander, chili powder, garam masala and salt. Mix well, for 1 minute.
5) Add ginger. Stir, then add tomatoes and saute for 3 minutes, until well blended.
6) Add chickpeas. Stir and let cook for 4-5 minutes. Then cover and cook for another 10 minutes, until chickpeas soften.
7) Add half of the spinach, stir and put the lid on the pot for 1 minute. Remove lid and add the other half and cover for a minute.
8) remove the lid and let simmer uncovered for 10 minutes, stirring occasionally.

Number of Servings: 4

Recipe submitted by SparkPeople user VEGGIENEWB.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving