Effortless Chana Saag Spinach Chickpea (Print Version)

# Ingredients:

→ Liquids

01 - 120 millilitres water
02 - 1 can (385 millilitres) coconut milk

→ Vegetables & Pulses

03 - 1 can (425 grams) chickpeas
04 - 450 grams frozen chopped spinach
05 - 1 tomato

→ Spices & Seasonings

06 - 0.75 teaspoon salt
07 - 1 teaspoon ground cumin
08 - 1 tablespoon curry powder, hot or mild
09 - 2 tablespoons olive oil

→ Aromatics

10 - 1 tablespoon grated fresh ginger
11 - 2 cloves garlic
12 - 1 yellow onion

→ Base

13 - 1.5 cups long grain white rice

# Instructions:

01 - Spoon out the fluffy rice into a bowl, then pile the rich chickpea and spinach goodness on top. Dig in while it's hot.
02 - Switch the heat down. Tip in the coconut milk. Mix everything together really well. Let it all get hot and cozy—let it bubble and thicken up for a bit. Want it silkier? Grab your hand blender and swirl a bit until it's the smoothness you like. Taste and see if you want more salt.
03 - Give those chickpeas a rinse and a drain. Add them along with the spinach and water into your skillet. Stir it all up, turn the heat to medium, and let everything bubble for about 5 minutes so the flavors blend.
04 - Sprinkle in your curry powder and cumin, tossing it all together for about a minute. Drop in the diced tomato and salt, and keep cooking for another 5 minutes so the tomato gets soft and saucy.
05 - While your oils heat on medium-low in a big skillet, chop up the onion, mince those garlic cloves, and grate the ginger. Toss everything in the pan and cook for 5 minutes till the onion starts to look clear. Chop the tomato while that’s happening.
06 - Pour 720 millilitres water and rice into a pot. Pop the lid on, bring to a fast boil, then turn down low and simmer for 15 minutes. Turn off the fire and just let it sit for 10 minutes—don’t touch it. When time’s up, rake it up with a fork.

# Notes:

01 - Swap in evaporated milk if you want a different taste instead of coconut milk.
02 - You can cook parts of this meal ahead of time and stash them by themselves for easy future dinners.

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