Chana Saag Rice Bowl
Equipment
- Blender or Food Processor
Ingredients
- 14-16 oz cooked chickpeas, about 1½ can drained
- 6-7 medium Dino kale leaves, washed well, stripped and chopped optional but highly recommended
- 1 lb frozen chopped spinach, defrosted and squeeze out as much liquid as possible
- 1 medium leek, rinsed and finely chopped
- 1 medium onion, finely chopped
- 1 tbsp garlic minced
- 1 tbsp ginger, minced
- 1 tsp ground turmeric
- ½ tsp ground nutmeg
- 1 tsp ground coriander
- ½ tsp cumin seeds
- 1 tsp kashmiri chili powder or mild paprika
- ½-1 tsp hot chili powder or cayenne up to one tsp for spicier curry
- 1 tsp dried fenugreek leaves also called kasuri methi
- ¾ tsp sea salt + more as needed
- 1 cup full fat oat milk or other milks of your choice
- 2-3 tbsp avocado oil or ghee or any high quality neutral tasting oil will work
Instructions
- In a large pot add the chopped kale and spinach. Add about a ¼ cup water and allow it to steam. The leaves should just be wilted, about 3-5 minutes.
- Transfer the greens to a food processor, you may need to do this in batches. Pulse about 5-7 times to finely chop the greens, you may even run it for a few seconds to coarsely puree it. Set aside.
- In a large sauce pan warm the oil and add cumin seeds. Once the seeds splutter add the chopped onions, chopped leeks and sauté until soft about 7-8 minutes. Add the minced garlic and ginger and cook for another minute.
- Add all the ground spices, salt as needed and stir to mix well. Sauté for another minute and add the cooked chickpeas.
- Add about ¼ cup water and bring it up to a boil. Simmer for 3-4 minutes and add the pureed greens and dried fenugreek leaves, if using. Stir add the milk and mix well. Bring it up to a simmer and cook for 8-10 minutes, you may add more water or milk to make it saucy.
- Taste add more salt if needed. Serve with steamed rice or any Indian stlye bread like roti or naan.
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