Candida Diet Friendly Vegan Chana Saag

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

3 tbsp neutral oil (such as avocado oil or canola oil)
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.
1 large yellow onion, finely diced
4 garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 tsp cumin seeds
1 can (14 oz) diced tomatoes
1 ½ tsp ground coriander
1 tsp ground cumin
1 tsp garam masala
½ tsp ground turmeric
½ tsp cayenne pepper
2 cans (15 oz each) chickpeas, drained and rinsed
½ cup water
1 tsp salt, plus more to taste
5 oz baby spinach (about 5 packed cups)
1 tbsp fresh lemon juice

For serving

cooked basmati rice or naan, for serving (optional)
Chef's tip
Gluten-free breads hold together best when warmed or toasted.
fresh cilantro, roughly chopped, for serving (optional)

Instructions

1
Heat the oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds — watch closely, as they can burn quickly.
2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8–10 minutes.

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