Chana Saag in the Slow Cooker

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Isn’t that a beautiful dish? Okay, maybe not, but it’s soooo delicious that I had to share it. My iphone is filling in for my Cannon right now as I await a new battery from Amazon, so my images may be a little lackluster this week. This was made in the slow cooker, which I’ve been using a lot of lately. Indian food is great to make in the slow cooker because it gives all of the seasonings a lot of time to seep in. One pound of spinach will seem like a lot, but it cooks down dramatically so you definitely want to use the full amount.

Very slightly adapted from The Vegan Slow Cooker

Ingredients:
2 tbsp olive oil
1 small yellow onion, chopped
2 cloves minced garlic
1 tbsp grated fresh ginger
1 lb baby spinach, chopped
1 tsp cumin
2 tsp garam masala
1/2 tsp coriander
1/4 teaspoon turmeric
1/3 cup veggie broth
1 cup of water
1 large can (28 ounces) chickpeas, drained and rinsed
1/4 cup So Delicious Cream
2 tsp salt or to taste
cooked brown rice or quinoa

Directions:
In a small sauce pan, heat up olive oil and saute your onion until soft and translucent. Next add in the garlic, saute another 5 minutes then remove from heat.

Remove from heat and add to the slow cooker. Add in all the ingredients up to the chickpeas and cook on low for 6-8 hours. When there is about 30 minutes left, add in the chickpeas, cream and salt. Serve warm over brown rice or quinoa.