Celebrating with Chana Saag

May 1 marked an important anniversary for our family: it was the day we received Anya Rashi's referral five years ago! I will always think of what our son Nathan (who had just turned 5 that week) said about this first photo of her: "She's as cute as a pie in spring!" He was right then -- and she still is today!

To celebrate, I thought I'd share a recipe for Chana Saag (chickpeas and spinach). I made this for dinner tonight.  This is a mild recipe, and very easy to prepare -- so it's perfect for those who are newer to Indian cooking. If you like a little more spice, increase the cayenne pepper and garam masala. If you've ever ordered Chana Saag in an Indian restaurant, you know that the spinach is usually cooked to the point of looking like it's been pureed. One thing I love about this recipe is that the spinach stays a little more lifelike. :o) Enjoy!

CHANA SAAG

2 Tbsp. oil or butter
1 large onion, chopped
6 cloves of garlic, minced (or use 1 1/2 tsp. garlic powder)
1 Tbsp. freshly grated ginger (or use 1/2 tsp. ground ginger)
2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 1/2 tsp. garam masala
1/8 tsp. ground cayenne pepper
1 tsp. sea salt
15-oz. can diced tomatoes (and the juice)
1 lb. spinach (frozen works well; if using fresh, reduce cooking time)
2 cans chickpeas, rinsed and drained
1/2 cup water
1/2 cup milk or half-and-half

Saute onion in oil or butter until translucent. Add garlic, ginger and spices and saute for a minute or two.  Add tomatoes and let simmer for about 10 minutes; then add the chickpeas, spinach, and water. Stir every few minutes until spinach is thawed and hot, then simmer for 15 minutes, stirring occasionally. Just before serving, stir in the milk or half-and-half. Serve over jasmine or basmati rice.