Chana Saag

In this picture, I substituted sour cream for the yogurt.

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.