Saag and Chickpeas (Chana Saag)

January 9, 2010

Fresh Ingredients
   1 pound fresh spinach
   1 onion, chopped
   6 cloves garlic, minced
   1 tablespoon grated ginger
   1 cup plain yogurt

PantryFare
    1 can chickpeas

Spices and Oils
    2 tablespoons oil
   2 tsp ground corriander
   ½ tsp tumeric
   ¼ tsp cayenne
  
Cook the chopped onion in large pan over medium heat until translucent.  Add the onion, garlic, ginger and spices and sauté 3-5 minutes.  Then add the spinach with 1 cup of water and cook until the spinach wilts.  Puree the spinach in your blender or food processor then move back to the pan.  Add the can of chickpeas and heat through.  Fold in the yogurt and heat slowly.

Serve with warm naan or rice.  Makes approximately 4 servings.

 
Notes:  Don’t overdo the ginger (like my tendency) and sprinkle cooked spinach with lemon juice if you want to keep the bright green color.

 

Source:  Whats4Eats.com

Filed under: Recipes - Main Dish

Tags: easy, onion, saag, spinach, yogurt