Saag Channa

Source: Ajara Newsletter Nicole Hinterstocker


8oz fresh spinach

8oz fresh mustard greens

2 cups cooked chickpeas

2 cups water or whey

3 Tbsp ghee or sunflower oil (or organic corn oil if available)

1 Tbsp dried red chili flakes

1 tsp cumin

1/8 tsp cardamom seeds (not the whole pod)

1/8 tsp clove powder

1 tsp fennel seed

1/8 tsp cayenne pepper

1 Tbsp ginger

1 Tbsp yellow onion (optional)

Bring water or whey to a boil in a large stock pot and add spinach and mustard.  Cook until wilted.  With a slotted spoon, remove greens to a blender, and pulse to a coarse chop. add some of the cooking liquid if necessary  for movement in the blender.  Place back in pot and bring to a boil for 5 minutes.

Heat oil in a frying pan or wok on medium high until just before the smoking point.  Add spices and stir, one minute. turn heat down to medium low and add onion and ginger.  Cook until onions are clear.  Add chickpeas and heat through, until they are slightly golden crisp.

Add Chickpeas, oil and spices to greens and serve immediately with corn tortillas 

Serves 4