Chaana Saag (Oil free & vegan!)

One of my all time favorite kinds of food is Indian but really it is anything with that flare like Himalayan, Tibetan, etc. I just really love those flavors so much and the last time I ate at my favorite Indian place I tried this dish, Chaana Saag. WOW! I LOVE anything with chickpeas and this just took my love to a whole 'notha level! It was spicy and full of deep traditional Indian flavor so I knew I had to try to replicate it at home. I think I got it down! Enjoy friends! :)


INGREDIENTS:

• 1 medium onion, diced
• 2 cloves garlic, minced
• Two 15 oz cans of chickpeas, rinsed and drained
• 5 cups baby spinach chopped
• 1 pint grape tomatoes, cut in half
• 1 Tbsp curry powder
• 1 tsp dried ginger
• 1 tsp ground cumin
• 1 tsp Real salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• pinch of cayenne pepper
• 1 Tbsp lemon juice

DIRECTIONS:

1. Heat 1/4 cup veggie broth or water in a large pan over medium-high heat.
2. Add the onion and garlic and cook until translucent, 10-15 minutes.
3. Add all of the seasonings and incorporate well. Cook another 5 minutes.
4. Stir in the tomatoes and chickpeas, cover and cook for 10 minutes.
5. Add in the spinach and cook until spinach is wilted, about 3 minutes.
6. Add the lemon juice and any more salt and pepper if needed.
7. Sprinkle garam masala on top and serve chana saag hot with basmati or jasmine rice, gf naan or any bread of your choice. You can also squeeze in some fresh lemon and a sprinkle of red pepper flakes before serving.