Chana Saag

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

¾ cup dried chickpeas, soaked for atleast 4 hours in warm water

1 tsp oil

½ medium onion, finely chopped

1 hot green chile, finely chopped

4 to 5 cloves of garlic, minced

1 inch ginger, peeled and minced

½ tsp each ground cumin, garam masala, paprika

1 tsp ground coriander

1 15 oz can tomatoes or 2 large tomatoes diced

1.5 cups water (1 cup for less stewy dish)

¾ tsp or more salt

2 to 3 packed cups chopped spinach, chard or combination greens (10 to 12 oz)

1 cup non dairy milk (thicker milks do better like coconut milk or cashew milk or soy milk, or use almond milk blended with 2 to 3 tbsp cashews)

1 tbsp or more lemon juice

cayenne and garam masala for garnish

Directions at veganricha.com

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