channa saag-ish

my husband's favorite recipe, and the boys will begrudgingly eat it too

Out of respect to the chefs and food creators I know, I will never call these a recipe. They are general instructions for the things I make frequently, hence a recipe-ish.

This is the most untraditional version of channa saag, but it’s packed with extra protein and tastes incredible. As long as I spread the milder version over a toasted naan and top with cheese, my kids will eat 2-3 of these each.

Ingredients

• 1 large clamshell of baby spinach

• 2 cans of chickpeas, drained

• 1 can of coconut milk

• 3 cloves of garlic, minced

• 1 red onion, chopped

• 2 serrano peppers (if you like it spicy)

• Spices: salt, pepper, garam masala, chili powder

Directions

• Heat oil in a large skillet, Add onion and sauté until translucent.

• Add the garlic, 1 can of chickpeas, and the salt, pepper, and garam masala. Cook until onions, garlic, and chickpeas are softened and well coated.

• Add the spinach and cook until wilted.

• Add the cooked mixture in a blender, along with the watery part of the can of coconut milk. Blend until smooth.

• Add the blended mixture back in the pan, and add the other can of chickpeas. Cook on low until the chickpeas are softened.

• Add the coconut cream and stir until it’s melted into the mixture.

I remove the kids’ portions, and stir in the serrano peppers and Kashmiri chili powder at this time, and cover and let it cook for a bit.

Serve with rice or naan, or top a toasted naan with the channa saag, sprinkle shredded sharp white cheddar or mozzarella on top, and broil until the cheese is melted. My kids prefer it in naan pizza form.