If you found this recipe from Rust Belt Lifestyle magazine Book One. Welcome!
Channa Saag is one of my very favorite cold weather recipes. It has lovely warm spices and is made in one saute pan in less then 20 minutes. Perfect for lunch for two or a quick last minute meal for unexpected company. Don’t get to exact with the recipe. A little more or less chickpeas. Adjust the spice to your liking. Etc.
1 Medium size onion, sliced into matchsticks
3 cloves of garlic, sliced thin
1 inch of peeled ginger, grated
6 Roma Tomoatoes (or 8, or a can whatever is on hand), chopped
1-2 teaspoons each (per taste) of Cardamon, Cinnamon, Coriander, & Gram Marsala
1/8-½ Cayenne Pepper (per tasts)
12 oz of Chopped Spinach
2 Cups of Garbanzo Beans
Water Saute onion, garlic & ginger. Add tomatoes and spices and cook 5 minutes. Add Chickpeas and cook 5 minutes. Add spinach, stir through then cover to wilt.
Serve immediately with rice or alone. Keeps good in the fridge for a couple days.