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Slow Cooker Chana Saag (Indian greens with chickpeas)

You can use any combinations of greens here, such as spinach, lacinato kale, Swiss chard, turnip greens, and collards, or anything that’s plentiful where you live =)

  • 2 tablespoons coconut oil
  • 1 small onion, minced 
  • 2 cloves garlic, minced 
  • 1 tablespoon grated fresh ginger 
  • 1 pound assorted greens, washed, torn into bite-size pieces, and spun dry (you can also buy a prewashed mix in a bag) 
  • Zest of 1/2 lime 
  • 1 teaspoon cumin powder 
  • 1/2 teaspoon turmeric 
  • 1/2 teaspoon ground coriander 
  • 1/2 teaspoon garam masala (or to taste) 
  • 1/2 cups filtered water 
  • 1/3 to 1/2 cups low-sodium chicken broth 
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1/2 to 1 cup unsweetened coconut milk 
  • Sea salt, to taste 
  • Brown rice, for serving 
The night before:
Heat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. Add the garlic and sauté for 2 minutes longer. Store the sautéed onion, grated ginger, and prepared greens in an airtight container in the refrigerator. Store the lime zest separately in the fridge. 
In the morning:
Oil the crock of your slow cooker with coconut oil. Combine the sautéed onion, ginger, greens, spices, water, and broth in the slow cooker. Cook on low for 6 to 8 hours About 30 minutes before serving, purée the soup with an immersion blender or in batches in a countertop blender, being careful of splatters of hot soup, until smooth. Add the chickpeas, coconut milk, lime zest, and  sea salt to the slow cooker. Cook on high for 30 more minutes, until the beans are heated through. Taste and adjust the seasonings. Serve over brown rice.

Yield: 6 servings Total prep time: 15 minutes Total cooking time: 6 to 8 hours 
Recipe ideas and variations
Add 1 or 2 chopped mild chiles during the last 30 minutes of cooking to give it more heat. 

Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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