Chana Saag

2 Cloves Garlic

4 Tbsp. Olive Oil

1 onion, small

2 15 oz. cans Chickpeas

2 10 oz. bags frozen spinach

1/3 C. Heavy cream (I used plant-based unsweetened creamer)

1 tsp. each Garam Masala, Cumin, and Ginger

For serving: Plain yogurt, rice, and/or Naan bread

Chop the onion and the garlic. Add 2 Tbsp oil to a skillet and heat. Add the onion and garlic and cook until the onion is translucent. Drain the chickpeas and reserve the liquid (aka Aqua Fava). Add chickpeas and seasoning to skillet and stir. Add the spinach in batches. IF the pot is looking dry add 1-2 Tbsp. of the reserved chickpea liquid. Then add the cream and 1/4 C. Chickpea liquid and simmer for 5-8 minutes. Serve over rice with yogurt and/or Naan bread. Makes 4 Servings