Slow Cooker Chana Saag
3
Points®
Temps total: 3 h 5 min • Préparation: 5 min • Cuisson: 3 h • Portions: 4 • Difficulté: Facile
This comforting, Indian vegetarian stew features “chana” or chickpeas slowly simmered in a flavorful tomato-onion sauce with warm Indian spices like cumin and ginger. “Saag” is the Hindi name for greens--in this case, delicate baby spinach wilted into the stew at the end of cooking so it keeps its gorgeous green color.
Ingrédients
Canned drained chickpeas
30 oz, reduced sodium, rinsed and drained
Canned diced tomatoes
14½ oz, drained
Onion
1 small, finely chopped
Ginger root
2 tsp(s), finely chopped, peeled
Garlic
2 clove(s), large, finely chopped
Ground cumin
1 tsp(s)
Ground coriander
1 tsp(s)
Kosher salt
1 tsp(s)
Ground turmeric
½ tsp(s)
Garam masala
½ tsp(s)
Vegetable broth
¼ cup(s), or water
Baby spinach
5 oz, chopped (about 5 cups)
Fresh lemon juice
1 tsp(s)
Cooked basmati rice
2 cup(s), brown, for serving
Cilantro
2 tbsp(s), chopped, for garnish (optional)
Instructions
1
In the insert of a slow cooker combine chickpeas, tomato, onion, garlic, ginger, cumin, coriander, salt, turmeric, garam masala, and broth or water. Cook on High for 3 hours or Low 7 to 8 hours.
2
Stir in spinach and lemon juice. Cover and cook to wilt spinach, about 5 to 10 minutes. Serve over cooked brown rice and garnish with cilantro, if desired.
3
Per serving: 1 cup
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