Chana saag (curried chickpeas and spinach) over rice
- 1 yellow onion
- 1 ½ tbsp minced garlic
- 1 ½ tbsp minced ginger
- 2 tbsp olive oil
- 1 ½ tbsp curry powder
- 1 ¾ tsp cumin
- ½ tsp cayenne
- 1 ⅓ cups crushed tomatoes
- 1 ¾ cups canned chickpeas
- 6 cups spinach
- 1 cup full-fat coconut milk
- 1 cup brown rice (dry)
Coarsely chop onion. Peel and mince garlic and ginger.
Heat olive oil in a medium skillet over medium heat. Add onion, garlic and ginger. Saute 3 to 4 minutes until fragrant.
Add curry powder, cumin, cayenne and salt to taste. Stir to combine, then cook 2 to 3 minutes longer.
Add crushed tomatoes, drained chickpeas and spinach, stirring to combine. Cook until heated through, about 5 minutes. Remove from heat and stir in full-fat coconut milk. Season with salt and pepper to taste.
Prepare rice according to package instructions. Spoon curry over rice and enjoy.