Channa (vegan)

Rach and love chick peas.  They are a great source of protein and iron.  I would eat them five times a week if I could.  This recipe is a traditional-style channa (so my friend Ajit tells me).  It's so easy to make and goes amazingly well with my lemon potatoes (recipe to come) and my Garlic Green Beans.

You will need:

• 1 can of chick peas (drained and rinsed)
• 2 cups of baby spinach or arugula 
• 1 onion, chopped
• 1 to 2 tbsp. Shan's Channa Masala mix
• vegetable oil
• salt and pepper
• hot pepper flakes (optional)
• water

Saute onion in vegetable oil with hot pepper flakes (if using).  When softened add chick peas and 1 to 2 tbsp. Shan's Channa Masala mix.  You can't just buy this an any grocery store.  I have seen it occasionally, but I usually have to get a friend to pick me my supply in a shop in an Indian neighbourhood.  

This is quite salty, so that keep that in mind.  I add some water at this point so the channa mix doesn't burn.  The channa mix will thicken the water (only use about 1/4 cup to 1/3 cup of water).

When the chick pea and onion mixture resembles a stew-like consistency, add in the arugula or spinach.  I like arugula a little more than spinach.  It is less bitter and all has all the great properties of any dark, leafy green.  When the arugula has wilted (it won't take long) season to taste with salt and pepper.