Chana Saag

Serves 4

Ingredients

1 c. long-grain white rice

1 1-in. piece fresh ginger, roughly chopped

2 cloves garlic

1/2 to 1 serrano chile pepper, stemmed

4 T. plant-based butter

2 t. cumin seeds

1 small onion, finely chopped

1 large or 2 small plum tomatoes, chopped

Kosher salt

Freshly ground black pepper

1 1/2 t garam masala (or mix together in a small bowl: 1/2 t ground cumin, 1/4 t ground coriander, 1/4 t ground cardamom, 1/4 t ground black pepper, 1/8 t ground cinnamon, pinch of ground cloves, and pinch of nutmeg)

30 oz. chickpeas (2 15-oz. cans), drained, liquid reserved, and rinsed

20 oz. spinach (or mustard greens, or chard)

1/3 c. unsweetened, plain plant-based creamer

Warm naan, unsweetened, plain plant-based yogurt, and/or lemon wedges for serving

Directions

1. Cook rice according to package directions (or like pasta, in a pot of water with a pinch of salt, draining when the rice is al dente, not mushy). Set aside. 

2. Finely chop ginger, garlic, and chile in a food processor and set aside. Heat 2 T butter in a large pot over medium heat. Add 1 t. cumin seeds and cook until sizzling, about 30 sec. Add the onion, cook, stirring, until browned, about 3-4 min. Add tomatoes and season with salt and pepper. Cook, stirring, until the pot is dry, about 3 min. Stir in 1 t. garam masala.

3. Stir chickpeas and chopped chile mixture into the pot. Add spinach in batches, adding 1-2 T of the reserved chickpea liquid if the pot is getting too dark. Season with salt and pepper and stir in 1/4 c chickpea liquid. Partially cover and cook, stirring, until spinach is soft, about 5-8 min. Stir in cream and remove from heat.

4. Heat remaining 2 T butter in a small skillet over medium-high heat. Add the remaining 1 t cumin seeds and 1/2 t garam masala. Cook until the seeds pop, for a few seconds. Stir into the spinach and season with salt and pepper. Serve the chana saag with the rice, naan, yogurt, and/or lemon wedges.