Slow-cooker chana saag
4
Points®
Total time: 3 hr 20 min • Prep: 20 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
This comforting Indian vegetarian stew features chickpeas (chana) slowly simmered in a tomato sauce with Indian spices like cumin and turmeric. Saag is the Hindi word for greens—in this case, baby spinach that gets stirred in toward the end.
Ingredients
Canned chickpeas (garbanzo beans)
30 oz, reduced-sodium, rinsed and drained
Canned diced tomatoes
14½ oz, drained
Uncooked onion
1 small, finely chopped
Minced ginger
2 tsp
Garlic clove
2 clove(s), finely chopped
Ground cumin
1 tsp
Ground coriander
1 tsp
Kosher salt
1 tsp
Ground turmeric
½ tsp
Garam masala
½ tsp
Vegetable broth
¼ cup(s), or water
Baby spinach
5 oz, chopped (about 5 cups)
Fresh lemon juice
1 tsp
Cooked brown basmati rice
2 cup(s), for serving
Cilantro
2 Tbsp, chopped, for garnish (optional)
Instructions
1
In a slow cooker, combine the chickpeas, tomatoes, onion, ginger, garlic, cumin, coriander, salt, turmeric, garam masala, and broth. Cook on High for 3 hours or on Low for 7 to 8 hours.
2
Stir in the spinach and lemon juice. Cover and cook until the spinach is wilted, 5 to 10 minutes. Before serving, top the cooked rice with the chana saag and garnish with the cilantro (if using).
3
Serving size: 1 cup chickpeas and spinach with ½ cup rice
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