Chana Saag is a vegetarian Indian curry made with spinach, chickpeas, and coconut milk. This dish is a staple in my house because the prep is minimal and it takes less than 30 minutes to make from start to finish. The dish is extremely filling and can be served over rice, quinoa, roasted veggies, or enjoyed simply on its own. This recipe makes enough to have leftovers and can be stored in the refrigerator for a couple of days.
As someone sensitive to spices, this dish is extremely flavorful and not too spicy! The small amount of chili powder adds a bit of a smoked flavor instead of a kick. The blend of spices mixed with the coconut milk makes the dish taste like a sweeter curry, which is why I love it.
To prep for this dish, you will want to chop up the onion, tomato, garlic, and grate the ginger. I suggest putting all of the spices in a small dish or cup and mixing them together prior to cooking to make prep as easy as possible. Rinse the chickpeas under cold water for about a minute to remove any residue and you can either leave the shells on or remove them if you prefer!
To make this dish, I use a medium skillet or pan. Once you add in the coconut milk, if you notice that the mixture is too liquidy, then leave your dish on low to medium heat for 10-15 minutes stirring occasionally until it becomes thicker.
Chickpea Spinach Curry Chana Saag
Ingredients
- 1 15oz can chickpeas
- 2 tbsp olive oil
- 1 onion, chopped
- 1 tbsp ginger, grated
- 3 garlic cloves, minced
- 1 tomato, chopped or 1/2 cup peeled canned tomatoes
- 1/2 tbsp curry
- 1 tsp cumin
- 1/4 tsp turmeric
- 1/2 tsp garam masala
- 1/4 tsp chili powder
- 1/2 tsp salt
- 4 cups spinach
- 1/2 cup water
- 1 can regular coconut milk
- 1-2 cups quinoa or brown rice
Instructions
- Rinse and drain chickpeas under cold water and remove outer shells if desired.
- Chop onion, garlic, tomatoes, and grate the ginger.
- Put all spices (curry, cumin, turmeric, garam masala, chili powder, salt) in a cup and mix together and set aside for later.
- Over medium heat, add oil to a medium pan or skillet. It should cover the base of the pan and let it get hot for about a minute. Then add in onion, ginger, and garlic. Stir and cook for about 5 minutes or until the onion is soft.
- Add in the spice mixture to the pan and stir for about 30 seconds.
- Add in the tomatoes to the pan and stir for 1 minute.
- Add chickpeas, spinach, and water to the pan and saute for another 5 minutes, stirring occasionally. Spinach should wilt after 3-5 minutes.
- Add in the entire can of coconut milk and reduce heat to medium low and let simmer for about 10-15 minutes or until the sauce thickens to your liking. Add in additional salt if needed. ENJOY over rice, quinoa, or veggies!
