- 1 large onion, diced
- 1 jalapeno, minced with seeds
- 3 cloves garlic, peeled and chopped
- 1 tablespoon ginger, chopped
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon fenugreek
- 1 teaspoon crushed red pepper flakes
- 1 can diced tomatoes
- 1 cup unsweetened almond milk
- 1 can garbanzo beans, rinsed and drained
- 2 packages frozen spinach
- salt, to taste
Brown the onion on high heat for about 10 minutes using water to keep the onion from sticking to the pan. Add the jalapeño, garlic, ginger, cumin, coriander, turmeric, fenugreek and red pepper flakes and cook on medium heat for 4 minutes, stirring frequently. Add the can of tomatoes and cook an additional 4 minutes. Add the almond milk and garbanzo beans and stir into the mixture. Place the frozen spinach in the pot, cover and cook for 10 more minutes until spinach is heated. Mix well and season with salt if needed.
I don't think this dish needs any salt.
Pressure cooker modifications: Soak 1 lb of chickpeas in water overnight. In pressure cooker, add 1.5 cups almond milk and 1.5 cups vegetable broth. Add all the spices and minced jalapeño to the liquid and stir. Add the chickpeas. Take two medium onions and very coarsely chop then add to the cooker. Place the spinach on top. Pour one or two cans of diced tomatoes on top. Bring to high pressure and cook for 18 minutes. Release pressure using cold water release method. Stir and enjoy.
Quick and Easy Chana Saag. To import, drag image to your MacGourmet recipe box.