Chana Saag

Vegan

Serves 3-4

Ingredients:

• 1 tablespoon coconut oil

• 1 large onion, chopped

• 4 cloves garlic, minced

• 1/2 tablespoon fresh ginger, minced

• 1 teaspoon turmeric

• 1 teaspoon chili powder 

• 1 teaspoon garam masala

• 1 tomato, chopped

• 1 pound fresh spinach (about 2 bunches) cleaned and drained

• 1 cup low-sodium vegetable broth

• 1 cup coconut milk (not low fat)

• ¼ of a lemon, squeezed lemon juice

• Sea salt to taste

• 1 Serrano or jalapeno pepper, seeded and chopped (optional)

• 2 cups cooked chickpeas

• 2 cups cooked quinoa

Instructions: 

1. Chop and mince garlic and ginger, tomato, onion and pepper.

2. Heat coconut oil over medium-high heat in a large, cast iron pan.

3. Add the onion and saute until translucent, about 4 minutes. This is the time to also add the Serrano or jalapeno pepper if wanting more heat.

4. Stir in tomato and a tablespoon or two of the vegetable broth to deglaze the pan.

5. Add ginger, garlic, turmeric, chili powder and garam masala. Stir 30 seconds until aromatic.

6. Add in spinach and vegetable broth and cook for another 2 minutes or until spinach is completely wilted down.

7. Add in the garbanzo beans and coconut milk, warming for about 2 minutes. 

8. Have quinoa warming in a separate pot. 

9. Add sea salt and to taste.

10. Stir in the lemon juice.

11. Serve