Following a month of eating mostly take-out and a trip to the Foodbuzz Festival (where I ate pretty much everything in sight) I’m excited to be back in the kitchen, cooking up healthy recipes.
Choosing the first meal to cook was a difficult task: I was sick of carbs, tired of cheese (yes, it’s possible!), and had my fill of meat. Soup seemed like the perfect solution, but Shawn was sick of that. I knew I was on to something when I spotted a can of chickpeas in the back of the cabinet — starchy, but not heavy like pasta, potatoes, or rice. It didn’t take long to figure out what I wanted to do with them. This chana saag was exactly the kind of meal that I was aching for: warm, creamy chickpeas coated in a fragrant spinach sauce provided enough protein and fiber to keep me satisfied without leaving me stuffed.
I hadn’t made chana saag in years, and I had forgotten how easy it is! Start to finish, it will take you about a half hour and most of the ingredients involved are pantry staples, meaning this can be easily whipped up on a weeknight. A food processor makes pureeing the spinach sauce a breeze, but if you don’t have one it can also be made successfully in a blender.
Looking for a vegan meal? Substitute silken tofu for the yogurt! You can also leave it out entirely, but it does add a nice touch of creaminess to the sauce.
Looking for a meat-filled meal? I encourage you to give the chickpeas a try. But if you insist, you can substitute two chicken breasts for the chickpeas. Just adjust the final cooking time to ensure that it’s cooked through.
Click to continue reading and get the recipe for Chana Saag –>