Indian Curried Spinach and Chickpeas (Chana Saag)

This dish pairs perfectly with the GF vegan naan. Its packed with spinach and super healthy protein making it one of the best warming weeknight dinners out there. There are a million ways to make this dish, this is my version! You can kick up the spice by adding more chilies, or make it a bit runnier by adding a bit more veggie stock. This is one of those recipes that you can adjust and make again and again.

Perfect for meal prep, as I swear this gets better the longer it sits!

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The Goods:

• 1 tbsp coconut oil

• 1 onion, minced

• salt + pepper

• 2 inch ginger, minced

• 2 cloves garlic, minced

• 1 jalapeno, minced and seeded

• 2 tsp cumin

• 2 tsp turmeric

• 1 tbsp garam masala

• 1 can full fat coconut milk

• 1/2- 3/4 cup veggie stock

• 1/2 lb spinach leaves

• 2 cans chickpeas, rinsed

• cooked brown rice for serving

The Method:

1. In a large sauté pan, add the coconut oil over medium high heat.

2. Add the onion and a pinch of salt and pepper. Cook for 2-3 minutes until onions are translucent.

3. Add ginger, garlic, jalapeño, cumin, turmeric and garam masala. Stir well for about a minute or two to let all of the spices toast up.

4. Add coconut milk and cook down for 1 minute then top off with veggie stock, then lower heat to a simmer, cover, and cook for 3-4 minutes.

5. After about 3-4 minutes, increase the heat to a medium high, and add all your spinach and cook down for about two minutes until the greens are fully wilted.

6. Carefully add the mixture to a high powered blender and blend till smooth. Pour mixture immediately back into the pan.

7. With the heat still on a medium low, add the chickpeas to the blended spinach mixture and cook for about 5 minutes.

8. Serve with brown rice and enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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