Channa Saag
Author: Rachel Carr
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
- 1 ¼ cup (or 1 15 oz can) cooked garbanzo beans*
- 1 onion, small diced
- 1 Tablespoons coconut oil
- 3 cloves garlic, minced and smashed into a paste
- 1” ginger, grated
- ¼ teaspoon cayenne pepper
- 1 teaspoon curry powder
- ¼ teaspoon garam masala
- ½ cup coconut milk (or more if desired)
- 2 medium tomato
- 300 g spinach, roughly chopped
- Salt and pepper to taste
- *To cook the garbanzos
- 1 ¼ cup dry chickpeas/garbanzo beans
- 4 cup water
- 3-4 cloves garlic
- 2 bay leaves
- **To cook the rice:
- 1 cup jasmine rice
- 2 cups water
- 1 Tablespoon coconut oil
- Salt and pepper to taste
- Set the Instant Pot to saute and add the onion, garlic, ginger and coconut oil.
- Saute until the onions are translucent. Add the cayenne, curry, and garam masala. Saute for 2-3 minutes.
- Add the chickpeas, and cook for 2 minutes.
- Add the coconut milk, tomatoes and spinach and cook until the spinach is wilted.
- Season to taste with salt and pepper.
- Rinse the chickpeas, and add to the Instant Pot.Add water, garlic and bay leaves.
- Place the top on the Instant Pot - close the pressure valve, and set the Instant Pot to MANUAL for 35 minutes.
- The pot will take time to come to pressure - once the 35 minutes of cook time is done, the pot will beep.
- Allow the pressure to come down naturally for 10-15 minutes, then open the pot.
- Place the top on the Instant Pot - close the pressure valve, and set the Instant Pot to RICE.
- When the time is up automatically, turn the valve to venting.
- After all the steam has released, open the lid and gently stir the rice with a spoon.
- Season with salt and pepper to taste.
Recipe by Plant Craft at https://www.rachelcarr.com/channa-saag/
3.5.3208