Name: Vegan Baked Chana Saag
Ingredients: 2 teaspoons oil; 1/2 teaspoon cumin seeds; 1/8 teaspoons fenugreek seeds, (or use 1/2 teaspoon dried fenugreek leaves and add with onion); 1 clove, optional; 1 or 2 bay leaves; 1 dried red chili, broken or use 1/4 teaspoon pepper flakes; 3/4 cup finely chopped onion; 3 cloves garlic minced; 1/2 inch ginger minced; 2 teaspoons ground coriander; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground black pepper; 4 ounces frozen spinach or chopped, (defrost if using frozen); 4 ounces chopped greens such as fresh chard,,mustard greens or other baby greens, or use more spinach; 8 ounce tomato puree, (or unseasoned tomato sauce); 15 oz can coconut milk, full fat or light or other non-dairy milk of choice, thicker cashew milk or oat milk work well; 15- ounce can chickpeas drained or 1.5 cups cooked; 1/2 teaspoon salt; pepper flakes,, lemon juice, and cilantro for garnish

Ingredients

2 teaspoons oil
1/2 teaspoon cumin seeds
1/8 teaspoons fenugreek seeds, (or use 1/2 teaspoon dried fenugreek leaves and add with onion)
1 clove, optional
1 or 2 bay leaves
1 dried red chili, broken or use 1/4 teaspoon pepper flakes
3/4 cup finely chopped onion
3 cloves garlic minced
1/2 inch ginger minced
2 teaspoons ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground black pepper
4 ounces frozen spinach or chopped, (defrost if using frozen)
4 ounces chopped greens such as fresh chard,,mustard greens or other baby greens, or use more spinach
8 ounce tomato puree, (or unseasoned tomato sauce)
15 oz can coconut milk, full fat or light or other non-dairy milk of choice, thicker cashew milk or oat milk work well
15- ounce can chickpeas drained or 1.5 cups cooked
1/2 teaspoon salt
pepper flakes,, lemon juice, and cilantro for garnish

Steps

Spread the oil evenly in a 9×11 or similarly sized baking dish. Add the cumin seeds, fenugreek seeds, clove and bay leaves and mix.
Put in the oven at 400 degrees Fahrenheit (205 degrees Celsius) for 6-8 minutes, or until the cumin smells fragrant. Watch carefully to prevent burning.
Take the dish out and mix in the red chilies. Add the onion, garlic, ginger, ground coriander, cardamom, cinnamon, black pepper and a generous pinch of salt and mix thoroughly. Add a few splashes of water and mix if the spices do not stick to the onion.
Return to the oven for 11-15 minutes, or until the onion is translucent.
Remove from the oven and mix in the spinach, greens, tomato puree, chickpeas, salt and coconut milk thoroughly.
Fresh greens take a minute to mix in and become covered with sauce. Coat them with the sauce so they do not become crispy, then cover with parchment.
Return to the oven and bake for 20-25 minutes, stirring once during baking so all the greens cook evenly.
Take out, taste and adjust the salt and spices, mixing them in. Garnish and serve over rice, naan or flatbread. For a creamier result, mix in 2-3 tablespoons non dairy yogurt while still hot. For a flavor variation, add 1 teaspoon garam masala or Kashmiri garam masala or 1 tsp dried fenugreek leaves (kasoori methi) while still hot.