Chickpea Spinach Curry Chana Saag
Ingredients
- 1 15oz can chickpeas
- 2 tbsp olive oil
- 1 onion, chopped
- 1 tbsp ginger, grated
- 3 garlic cloves, minced
- 1 tomato, chopped or 1/2 cup peeled canned tomatoes
- 1/2 tbsp curry
- 1 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp chili powder
- 1/2 tsp salt
- 4 cups spinach
- 1/2 cup water
- 1 can regular coconut milk
- 1-2 cups quinoa or brown rice
Instructions
- Rinse and drain chickpeas under cold water and remove outer shells if desired.
- Chop onion, garlic, tomatoes, and grate the ginger.
- Put all spices (curry, cumin, turmeric, garam masala, chili powder, salt) in a cup and mix together and set aside for later.
- Over medium heat, add oil to a medium pan or skillet. It should cover the base of the pan and let it get hot for about a minute. Then add in onion, ginger, and garlic. Stir and cook for about 5 minutes or until the onion is soft.
- Add in the spice mixture to the pan and stir for about 30 seconds.
- Add in the tomatoes to the pan and stir for 1 minute.
- Add chickpeas, spinach, and water to the pan and saute for another 5 minutes, stirring occasionally. Spinach should wilt after 3-5 minutes.
- Add in the entire can of coconut milk and reduce heat to medium low and let simmer for about 10-15 minutes or until the sauce thickens to your liking. Add in additional salt if needed. ENJOY over rice, quinoa, or veggies!
Did you make this recipe?Tag @girlswhoeat!