Chana Saag

• 1 lb Baby Spinach, fresh
• 2 (15 ounce) cans chickpeas
• 1/4 cup plain yogurt
• 1 piece ginger, grated
• 3 tablespoons canola oil
• 2 teaspoons cardamom
• 2 teaspoons ground cinnamon
• 5 garlic cloves, chopped
• 1 cup diced onion
• 1 (8 ounce) can tomatoes, chopped
• 1/2 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1 teaspoon salt (to taste)

1. Rinse chickpeas and roughly chop baby spinach.
2. Heat oil over medium heat. Add cardamom and cinnamon. Wait for a minute.
3. Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add onions and saute until golden.
4. Reduce heat to medium. Add turmeric powder, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
5. Add ginger. Stir for a few seconds. Add tomatoes and saute for 3-4 minutes till well blended.
6. Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 10 minutes until chickpeas turn slightly soft.
7. Add half of the spinach, stir, and put lid on saucepan for 1 minute. Remove lid and add the other half of the spinach and repeat the covering process.
8. Remove lid and simmer uncovered for 10 minute, stirring occasionally.
9. Stir in yogurt, or use as topping
10. Serve hot with Basmati rice or potatoes.

chickpeas, plain yogurt, ginger, canola oil, cardamom, ground cinnamon, garlic, onion, tomatoes, turmeric powder, ground coriander, red chili powder, garam masala, salt

Taken from www.food.com/recipe/chana-saag-449140 (may not work)