Chana Sag

Ingredients for 2 servings:

• 100 g chickpeas, dried
• 500 g spinach, washed, coarsely chopped
• 1 tsp mustard seeds
• 3 tsp cumin powder
• 1 tsp fenugreek
• 1 tsp turmeric
• 3 tsp coriander powder
• 1 tbsp cinnamon powder
• ¼ tsp chili powder
• 1 onion(s), finely chopped
• 1 piece(s) ginger, approx. 3 cm, finely chopped
• 1 garlic clove(s), finely chopped
• oil
• ½ cup water

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 day 1 hour 45 minutes

Indian chickpeas and spinach

Soak the chickpeas for 24 hours. Bring to a boil in plenty of water and simmer for about 1 hour, until tender. Heat oil in a nonstick pan and sauté the onion, garlic, and ginger. Add the mustard seeds and cook over medium heat for 1-2 minutes, stirring occasionally. Add the remaining spices and sauté briefly. Deglaze with water, then stir in the chickpeas and spinach. Cover and cook over low heat for 5 minutes, until the spinach has wilted. Serve with rice and (soy) yogurt.