Chana Saag
2 Cloves garlic
1 small onion
2 Tbsp. Olive oil
1 can chickpeas (15 oz. each)
1 bag/box frozeb spinach (10 oz)
1/2 C. coconut milk
1 tsp. each ginger, cumin and Garam Marsala
Salt and pepper to taste
Optional: Rice or Cauliflower rice and/or plain yogurt
Finely chop the onion and garlic. Heat the oil in a skillet until hot. Saute the onion and garlic. After about 3 minutes add the spices. Stir until the onion and garlic are coated, Drain the chickpeas and add to the pan with the spinach and coconut milk. Bring to a boil, then simmer for 5-10 minutes until the spinach is defrosted and heated through. Makes 2-3 servings. You can serve it with rice and yogurt to put o top.