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Chana Saag
Put down the phone and pick up your Dutch oven for this easy dish.
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1
can of garbanzos 15 oz.
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frozen baby spinach 1 lb.
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1
can crushed tomatoes 14 oz.
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1
teaspoon
ground cumin
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1/2
teaspoon
curry powder
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1/2
teaspoon
turmeric
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1
teaspoon
grated ginger
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2
cloves
garlic finely chopped
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Salt to taste
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Heat olive oil in a heavy bottomed pan. Add onion and sautee until translucent.
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Now sprinkle cumin, turmeric, and curry powder into the pot, stirring to combine. Toast the spices until golden.
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Add ginger and garlic, cooking until fragrant, about 3 minutes. Now add crushed tomatoes and simmer for 5 minutes until infused.
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Now add water, frozen spinach, and garbanzos.
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Simmer for 20 minutes.
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Season with salt to taste.
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Stir in yogurt.
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Serve and enjoy! :D