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A black bowl with chana saag. It is topped with some yogurt and cilantro. There is a spoon and some naan sitting in the bowl as well.

Chana Saag (Creamy Curried Chickpeas and Spinach)

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Chickpeas and spinach simmered in coconut milk and Indian spices, Chana Saag is a creamy and hearty vegetarian dish.

  • Total Time: 45 minutes
  • Yield: 6 cups 1x

Ingredients

Scale
  • 2 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 3 roma tomatoes, diced
  • 2 tablespoons curry powder
  • 1 tablespoon garam masala
  • ½ tablespoon turmeric powder
  • ½ tablespoon cumin powder
  • ½ tablespoon ground coriander
  • ½ teaspoon salt
  • 1 10 oz. package frozen chopped spinach
  • 1 15 oz. can chickpeas, drained
  • 1/2 cup water
  • 1 13oz. can full fat coconut milk

For serving:

  • Cooked basmati rice
  • Naan
  • Greek yogurt

Instructions

  1. WARM OIL: Heat coconut oil in a large pot with a lid over medium heat.
  2. COOK ONION, GARLIC, AND GINGER: Add onion and sauté until soft, approximately 5-10 minutes. Then add garlic and ginger to and sauté for 1 minute until fragrant.
  3. COOK TOMATOES: Add tomatoes, stir to combine and turn up the heat to medium-high. Cover and cook for 5 minutes, stirring frequently until the tomato has broken down into a thick sauce.
  4. ADD SPICES: Reduce heat back to medium-low, add spices and salt and stir well. Cook uncovered, stirring frequently for 5 minutes to combine all the flavors and you have a thicker paste mixture.
  5. ADD SPINACH AND CHICKPEAS: Add frozen spinach, chickpeas and water to the pot and stir to combine. Cover and simmer, stirring periodically until the spinach has thawed.
  6. SIMMER: Turn up the heat to medium, add coconut milk and continue to simmer for at least 20 minutes, stirring periodically until sauce is thickened.
  7. SERVE: Before serving, taste to see if the dish needs any additional salt. Serve with rice or naan and top with a dollop of greek yogurt if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to six months.

Nutrition information does not include brown rice, naan or greek yogurt.

  • Author: Christine
  • Prep Time: 0 minutes
  • Cook Time: 45 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 275
  • Sugar: 3.1 g
  • Sodium: 443.8 mg
  • Fat: 19.8 g
  • Carbohydrates: 20 g
  • Protein: 7.5 g
  • Cholesterol: 0 mg