Chana Saag

• 10 oz. package of frozen spinach
• 1 can chickpeas (garbanzo beans)
• 6 oz can or 2 ripe diced tomatoes
• 1 tablespoon canola oil (or other vegetable oil) + 1 tablespoon butter
• 1 teaspoon black mustard seed (or 1/4 tsp yellow mustard powder)
• 1 small diced onion
• 2 cloves garlic
• 1/4 tsp dried ginger
• 2 teaspoons curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper

1. Heat a large sautA pan at medium heat. Add the oil and butter and let it heat through just until a drop of water added to the pan sizzles.
2. If using black mustard seeds, Add to the oil. Let them sizzle in the oil for two minutes (they may begin to pop). Shake your pan to keep them from burning.
3. Add the onions and sautA for 5-7 minutes, until the onions are getting translucent.
4. Add the garlic and sautA for another two minutes. If anything is getting brown, turn your heat down a little.
5. Add the spices and salt, stir constantly for one minute. (Add mustard powder if not using seeds).
6. After a minute, pour in A1/2 of your tomato can and sautA for another minute. Add the remaining tomatoes and sautA for another minute.
7. Add the chickpeas and sautA for another minute.
8. Add spinach and sautA for another minute.
9. If there is no liquid left in our pan at this point, add A1/4 cup water. Allow to simmer for five minutes.

frozen spinach, chickpeas, tomatoes, canola oil, black mustard, onion, garlic, ginger, curry powder, cinnamon, black pepper, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/chana-saag-58393846 (may not work)