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Wheat-Free

Chana Saag
Ingredients
This recipe for chana saag - a classic dish of curried chickpeas and spinach - comes courtesy of Archana Mundhe, cookbook author and founder of the Indian cooking blog Ministry of Curry.
1 Tbsp. ghee or vegetable oil
1 yellow onion, finely chopped
1/2 tsp. salt
2 garlic cloves, minced
1 tsp. grated ginger (from a 1" knob)
1 tomato, cored and finely chopped
1 tsp. ground cumin
1 tsp. sweet paprika or Kashmiri chili powder
1/2 tsp. ground turmeric
1/2 cup warm water
1 (15-oz.) can chickpeas, drained and rinsed
4 cups loosely packed baby spinach, coarsely chopped
1/2 tsp. garam masala, plus more to taste
1 Tbsp. lemon juice or 1 tsp. amchoor powder
Steamed rice, for serving
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Chana Saag

Chana Saag

Chana Saag
Two Stars Guiding Stars
  • Servings:Serves 2 to 3
  • Prep Time:15 minutes
  • Cook Time:15 minutes
directions
1. Melt ghee in a medium saucepan over medium-high. When ghee is sizzling, add onion and salt and cook, stirring occasionally, until translucent, 5 to 7 minutes. Add garlic and ginger and continue to cook until onion is lightly browned, 2 to 3 more minutes.
2. Stir in tomato, cumin, paprika, and turmeric until well combined. Cover and cook until tomato begins to soften, 2 to 3 minutes. Add water, reduce heat to medium, and continue to cook until flavors meld, about 3 more minutes.
3. Add chickpeas and cook, stirring frequently, until heated through, about 2 minutes. Stir in spinach until just wilted, then remove from heat. Sprinkle with garam masala, drizzle with lemon juice, and serve hot with rice on the side.
Source: Hannaford fresh Magazine, January-February 2023
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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