This is something I put together in my quest to get more kale into my diet. As far as I remember, channa is the hindi word for chickpeas, and saag means spinach. This dish is packed with all sorts of nutritional goodness, and even though they protested at first, the boys ate all their greens.INGREDIENTS
- 2 tbsp oil
- 1 large sweet onion, halved and sliced
- 1 large garlic clove, minced
- 1" piece of ginger, minced
- 4 large tomatoes, chopped
- 1 tsp garam masala
- 1 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp chili powder
- 1 can chickpeas, rinsed and drained
- 3 cups chopped kale (though stems removed)
- 3 cups chopped spinach
- juice of 1 lemon
- 1/4 cup plain soy yogurt
- salt and pepper to taste
METHOD
1. Heat oil on a large pot over medium heat. Saute onions for 12-15 mins, until nicely browned. Add garlic and ginger and saute for 2 mins.
2. Add tomatoes and spices and bring to bubbling. Cook for 5-7 mins, stirring regularly, until tomatoes have reduced to a paste.
3. Add chickpeas and kale and cook for about 5 mins, until kale is tender. Add spinach and cook 2-3 mins, until tender. Stir in lemon juice and yogurt.
4. Season to taste with salt and pepper, adjust spices to your liking, and serve.
