Chana Saag (Chickpea with Spinach Curry)

We started making this Curry dish sometime last year and haven’t stopped since. It is in the heavy rotation for sure! It’s super tasty, somewhat easy to prepare, and has lots of health benefits! Turmeric is great for battling inflammation, spinach is loaded with iron, potassium and magnesium , chickpeas are filled with protein minerals, vitamins and fiber, shiitakes are cancer fighting immune system builders! Whats not to love!

Ingredients

• 1 15 oz can organic chickpeas rinsed and drained

• 4-6 cups fresh baby spinach chopped

• 1 medium tomato diced or 1 can organic diced tomatoes

• 1 small organic yellow onion chopped

• 1 small package Shiitake mushrooms

• 1/2 teaspoon ground turmeric

• 1/2 to 1 teaspoon red chili powder depending how spicy you like it

• 1 teaspoon fresh ginger, grated

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1/2 teaspoon garam masala

• squeeze of lemon juice

• 1 tablespoon ghee, or oil for vegan

• 1 teaspoon salt

• 1 can organic coconut milk

• 1/3 cup water

Instant Pot Instructions

1. Turn Instant Pot to saute mode. Once the 'hot' sign displays, add ghee (or oil). Add onions and mix well. Cook for 2 mins with a glass lid on, add mushrooms and saute couple minutes longer uncovered.

2. Add ginger, garlic, cumin powder, turmeric, red chili powder, garam masala and salt. Cook for 30 secs.

3. Add tomatoes and mix everything together. Add 1/3 cup of water and chickpeas. Mix well.

4. Close Instant Pot with pressure valve to sealing position. Cook on Manual(Hi) for 4 mins.

5. Quick release the pressure valve, or if you have time use the slow release.

6. Add Spinach. Mix everything let sit for 2-3 mins to wilt leaves.

7. Add coconut milk and stir well, add squeeze of lemon

8. Serve hot with Jasmin Rice and Naan, or over Quinoa would be delicious too.

Stove Top Instructions

1. Heat large pot on Med/High add ghee. Add onions and mix well. Cook for 2 mins with lid on, add mushrooms and saute couple minutes longer uncovered.

2. Add ginger, garlic, cumin powder, turmeric, red chili powder, garam masala and salt. Cook for 30 secs.

3. Add tomatoes and mix everything together. Add 1/3 cup of water and chickpeas. Mix well.

4. Add coconut milk and stir well reduce heat to Med/low and simmer for 20-30 minutes or until chickpeas are to your desired consistency

5. Add Spinach. Mix everything together and cook for 2-3 mins.

6. Add squeeze of lemon

7. Serve hot with Jasmin Rice and Naan, or over Quinoa would be delicious too.

Let us know what you think! Leave a comment below!