Real African Dishes: [MC-AllEthnic-Recipes] Slow Cooker Indian Greens with Chickpeas

Wednesday, November 30, 2011

[MC-AllEthnic-Recipes] Slow Cooker Indian Greens with Chickpeas - Chana Saag; 8 pts

* Exported from MasterCook *

Slow Cooker Indian Greens with Chickpeas - Chana Saag

Recipe By    :
Serving Size : 6    Preparation Time :0:00
Categories : LowFat (Less than 25%) Vegan

Amount Measure    Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 small onion -- minced
2    cloves garlic -- minced
1    tablespoon grated fresh ginger
1 pound assorted greens -- washed, and 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 1/2    cups water
2 tablespoons vegan chicken-flavored bouillon -- or 4 tablespoons Chickeny Bouillon
15 ounces chickpeas -- drained and rinsed, or 1 1/2 cups cooked homemade
   1/2    cup plain nondairy creamer -- or nondairy milk
salt -- to taste
To serve: -- rice

The Night Before: heat the oil in a skillet over medium heat and saute the onion until translucent, 3 to 5 minutes. Add the garlic, and saute for 2 minutes longer. Store the sauteed 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. Combine the sauteed onion, ginger, greens, spices, water, and bouillon in the slow cooker. Cook on low for 6 to 8 hours.

About 30 minutes before serving, puree 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, nondairy creamer, lime zest, and 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 rice.

Yield: 6 servings
Prep time: 15 mins
Cook time: 6 to 8 hours

AuthorNote: you can use any combination of greens here, such as spinach, Swiss chard, turnip greens, and collards, or anything that's plentiful where you live.

Variations:
Add 1 or 2 chopped mild chiles during the last 30 minutes of cooking to give it more heat.

Don't like chickpeas? Substitute 1/2 package (15 ounces) soft, firm or extra-firm tofu, pressed and then cut into cubes. It will mimic a popular dish called saag paneer.

Source:
"Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi):
"Nov 2011"
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Per Serving (excluding unknown items): 344 Calories; 9g Fat (23.1% calories from fat); 16g Protein; 52g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 70mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 3600 3953 0 0 0 0 0 0 0 58582 0 0