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  • Writer's pictureAlison Elliott

Chana Saag


1 Onion (chopped)

4 Cloves of garlic (minced)

3 Tbsp. Olive oil

2 Cans of chickpeas (rinsed, drained and dried)

4 c. Fresh spinach

1 Can diced tomatoes

2 tsp. Salt

2 tsp. Pepper

1/2 tsp. Red pepper flakes

1 tsp. Garlic powder

Heat 1 Tbsp. of olive oil in a frying pan. Add the onions and garlic and sauté for 5 minutes. Add the spinach and sauté until it is wilted. Add the diced tomatoes, salt, pepper, red pepper flakes, and garlic powder and sauté for another 5 minutes. Remove half of the mixture and blend it. Add the sauce from the blender back into the pan and mix the sauce together. Store in the refridgerator for up to one week.

In a separate, frying pan heat 2 Tbsp. of olive oil. Add the chickpeas and sauté for 8-10 minutes or until the chickpeas are lightly crisp. Stir in the sauce.

Serving Size: 6

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