Eosinophilic Esophagitis Friendly Vegan Chana Saag
Total time50 min
Prep time15 min
Cook time35 min
4.5(7)
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Learn more āIngredients
4 servings
- 3 tbsp neutral oil (such as avocado or canola oil)
- 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 Ā½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- Ā½ tsp ground turmeric
- Ā½ tsp cayenne pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Ā½ 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)
- 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 ā watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8ā10 minutes.
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