Chana Saag in the Crock-Pot

I haven't yet mastered taking non-foggy photos of hot food. Is this possible?

Motherhood has changed me in many ways. One of these ways: I now understand the allure of the Crock-Pot. Previously, I would have said, "How hard is it to stand at the stove for 3 minutes to sautee onions and spices before adding the other ingredients and turning down the heat to low?" Now I get it. Dump things into cooking vessel, return to baby, and don't worry about burning anything. Eat sometime between the next 4 and 8 hours. Pack lots of leftovers. Done.

I used this recipe as my guide because I was looking for something non-dairy. I omitted the peas and tofu (though I want to try it with tofu next time), added chickpeas, added onions, and improvised my own garam masala by combining crushed cardamom seeds with pumpkin pie spice.

A good reason to be friends with your neighbors: In case your immersion blender dies partway through blending. Chunks-of-ginger-root-and-garlic crisis averted.

The Recipe:
5 cloves garlic, chopped
3 tb ginger root, chopped
1/2 red onion, chopped
1 pint crushed tomatoes
1 tb garam masala (or a blend of cardamom and pumpkin pie spice)
1 tb ground coriander
1 tb cumin
1 tsp salt, plus more to taste
1/4 tsp cayenne pepper
15 oz light coconut milk
32 oz frozen chopped spinach
12 oz fresh spinach
2 15-oz cans chickpeas, drained and rinsed
brown rice or naan, for serving

Dump all ingredients except fresh spinach and chickpeas into slow cooker.
Cook on low for about 4 hours.
Add fresh spinach and cook until spinach is wilted.
Use immersion blender until the mixture is a smooth consistency.
Add chickpeas and additional salt to taste. Continue cooking until chickpeas are heated through.
Serve over rice and/or with naan.

The Verdict:

Overall grade: B+

Overall reason: Super easy and healthy. I wanted more brightness/acidity. I will experiment.

Time to prepare: 10 minutes, plus 4+ hours to cook

Husband quote: (TBA when he tastes the leftovers)

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