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# Posted: 8 Oct 2007 21:35
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Chana Saag
1 lb fresh baby spinach
2 15-oz. cans chickpeas
1 inch piece ginger, grated
3 tbsp olive oil
2 tsp cardamom
1 inch stick cinnamon (or 2 tsp. ground)
5-6 cloves garlic chopped
1 cup onions finely chopped
1 can tomatoes chopped
.5 tsp turmeric powder
1 tsp ground coriander
.5 tsp red chili powder
.5 tsp garam masala
1 tsp salt, or to taste
Directions
Rinse chickpeas and roughly chop baby spinach.
Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and sauté until golden.
Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
Remove lid and simmer uncovered for 10 minute, stirring occasionally.
Serve hot with paratha and Basmati rice.
I've been on an East Indian kick for a while now. I just made this last night. It's one of my favorite dishes.
After you make it, take a bite. You may decide to add some salt, black pepper, and sugar to your own plate. I usually do.
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