Simple Spinach Saag

Posted by Alayne Gardner-Carimi on

Ingredients (4 servings)
1 15-oz. can of chickpeas, drained and rinsed.
8 ounces feta cheese, cut into ½-inch cubes 
¼ tsp ground turmeric 
2 Tbsp vomFASS Don Carlos

Extra Virgin Olive Oil, divided
1 small onion, finely chopped 
1 jalapeño pepper, finely chopped or 1 Tbsp vomFASS Jalapeño Extra Virgin Olive Oil (Optional)
1 clove garlic, minced 
1 Tbsp minced fresh ginger 
2 tsp garam masala 
1 tsp ground cumin 
20 oz frozen spinach, thawed and finely chopped 
¾ tsp salt
2 cups plain yogurt

Toss chickpeas with turmeric in a medium bowl until coated. 
Heat 1 tablespoon Don Carlos Extra Virgin Olive Oil in a large nonstick skillet over medium heat. 
Add the chickpeas and cook until browned, about 5 minutes. Transfer to a plate.
Add second tablespoon Don Carlos Extra Virgin Olive Oil to the pan. 
Add onion and jalapeño or vomFASS Jalapeño Extra Virgin Olive Oil (if using) and cook, stirring frequently, until golden brown, 7 to 8 minutes. (If the pan seems dry during cooking, add a little water, 2 tablespoons at a time.) 
Add garlic, ginger, garam masala and cumin. 
Cook, stirring, until fragrant, about 30 seconds. 
Add spinach and salt. 
Cook, stirring, until hot, about 3 minutes. 
Remove from the heat and stir in yogurt and feta cheese.
Serve with brown rice or riced cauliflower.

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