Chana Saag Homage

Roughly chop greens. Add cumin seeds, mustard seeds and coriander seeds on dry heat to a pan or pot and toast for a couple minutes until fragrant. Add oil and add onion, garlic and ginger and sauté until onion are soft. Turn off heat and set aside. Add greens to pot and cover for 1-2 minutes until steamed but bright green. Let cool for a bit. In a large food processor, transfer steamed greens and blend until forms a paste. Turn heat back on pan and add mixture back to pan with plant based milk. Add a little water if needed to thin out consistency. Season with salt and pepper. Add strained chickpeas and simmer for 5 minutes (any longer and the greens will start to brown). Serve with rice or grain free tortilla as roti!