Why You’ll Love This Recipe
Chana Saag is a healthy, flavorful, and easy-to-make dish that combines the goodness of chickpeas and spinach with aromatic spices. The chickpeas provide protein and fiber, while the spinach adds vitamins and minerals. The curry sauce made with onions, tomatoes, garlic, ginger, and a blend of spices makes the dish wonderfully aromatic and flavorful. It’s the perfect meal for anyone who enjoys rich, savory flavors without being too heavy. Plus, it’s vegan, gluten-free, and can be made in under 30 minutes!
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional, for heat)
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach (or use frozen spinach)
- 1 can (14.5 oz) diced tomatoes (or fresh tomatoes, chopped)
- 1/2 cup water or vegetable broth
- Salt, to taste
- Fresh cilantro (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the onions and spices:
Heat the oil in a large pan or skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes, until they soften and turn golden brown. Add the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant. - Add the spices:
Stir in the cumin, coriander, turmeric, garam masala, and red chili powder (if using). Cook for 1 minute, stirring constantly to release the flavors of the spices. - Add the tomatoes and chickpeas:
Add the diced tomatoes to the pan and cook for 3-4 minutes, allowing the tomatoes to soften and break down into a sauce. Add the chickpeas and stir to combine. Let the chickpeas cook in the spices for 5 minutes. - Add the spinach:
Gradually add the spinach to the pan, stirring it in until it wilts and reduces in size. If you’re using frozen spinach, you can simply stir it in until heated through. - Simmer:
Pour in the water or vegetable broth to help create a sauce. Stir everything together, cover the pan, and let it simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken. - Season and serve:
Taste the Chana Saag and adjust seasoning with salt if needed. Garnish with fresh cilantro before serving. - Serve:
Serve the Chana Saag hot with steamed basmati rice or warm naan bread for a complete meal.
Servings and Timing
- Servings: 4
- Total time: 30 minutes
Variations
- Add Cream or Coconut Milk: For a richer, creamier texture, stir in a few tablespoons of coconut milk or heavy cream at the end of cooking.
- Spicy Version: If you like more heat, increase the red chili powder or add a chopped green chili to the onions at the beginning.
- Vegetable Chana Saag: Add more vegetables, like bell peppers, carrots, or peas, to make the dish even more hearty and colorful.
- Use Other Greens: If you don’t have spinach, you can use other leafy greens like kale or collard greens. Just chop them finely before adding.
- Add Tofu or Paneer: For extra protein, add cubes of tofu or paneer (Indian cheese) to the dish.
Storage/Reheating
- Storage: Leftover Chana Saag can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: This dish freezes well for up to 1 month. Allow it to cool completely before storing in a freezer-safe container. To reheat, thaw overnight in the fridge and reheat on the stove with a splash of water to loosen the sauce.
- Reheating: Reheat the Chana Saag in a skillet or microwave until warmed through. Add a bit of water or broth if the sauce has thickened too much.
FAQs
1. Can I use canned spinach instead of fresh?
Yes, you can use canned spinach, but be sure to drain it well before adding it to the pan. Fresh spinach will give a better texture and flavor, but canned can work as a substitute in a pinch.
2. Can I make this dish spicier?
Yes! If you enjoy spice, increase the amount of red chili powder or add a fresh chopped green chili when cooking the onions. You can also add a dash of cayenne pepper to the dish for more heat.
3. Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but they need to be soaked and cooked before using them in the recipe. Use about 1 cup of dried chickpeas, soaked overnight and then boiled until tender.
4. Is this dish gluten-free?
Yes, this Chana Saag is naturally gluten-free, as it contains only chickpeas, spinach, and spices.
5. Can I make this dish ahead of time?
Yes, Chana Saag actually tastes better the next day, as the flavors have more time to develop. You can prepare it in advance and store it in the fridge for up to 3 days.
6. Can I use a different type of bean instead of chickpeas?
Yes, you can substitute chickpeas with other beans like kidney beans, black beans, or white beans. However, the texture and flavor will change slightly.
7. Can I make this dish creamier?
Yes, to make it creamier, you can stir in a few tablespoons of coconut milk, heavy cream, or even blended cashews to the dish during the simmering step.
8. How do I know when the spinach is done?
The spinach will shrink and wilt down into the sauce as it cooks. Once it’s fully wilted and integrated into the sauce, the dish is ready.
9. Can I add more vegetables to the recipe?
Yes, you can add more vegetables like bell peppers, carrots, peas, or potatoes to make this dish heartier and more colorful. Just chop them into small pieces and add them at the beginning when cooking the onions.
10. How can I make this dish richer?
To make the dish richer, add a dollop of yogurt or cream right before serving. You can also make it richer by adding more coconut milk during the simmering process.
Conclusion
Chana Saag is a delicious, nutritious, and easy-to-make dish that combines protein-packed chickpeas with the goodness of spinach in a flavorful curry sauce. This hearty, plant-based meal is full of bold spices and comforting textures, making it a great choice for a weeknight dinner or meal prep. Serve it with rice or naan for a satisfying and wholesome meal that’s vegan, gluten-free, and perfect for any occasion!
PrintChana Saag Recipe
Chana Saag is a flavorful and nutritious Indian dish made with chickpeas and spinach in a spiced curry sauce. It’s a vegan, protein-packed dish that’s perfect for dinner or meal prep, offering a hearty texture with aromatic spices and a tangy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course, Vegan, Gluten-Free
- Method: Stovetop
- Cuisine: Indian
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder (optional)
- 1 can (15 oz) chickpeas, drained and rinsed
- 4 cups fresh spinach (or frozen spinach)
- 1 can (14.5 oz) diced tomatoes (or fresh tomatoes, chopped)
- 1/2 cup water or vegetable broth
- Salt, to taste
- Fresh cilantro (for garnish)
Instructions
Heat oil in a pan over medium heat. Add chopped onions and sauté for 3-4 minutes until golden. Add minced garlic and grated ginger, cook for another 1-2 minutes.
- Stir in cumin, coriander, turmeric, garam masala, and red chili powder (if using). Cook for 1 minute, stirring to release the spices’ flavors.
- Add diced tomatoes and cook for 3-4 minutes, allowing them to soften into a sauce. Add chickpeas, stir, and cook for 5 minutes.
- Gradually add spinach, stirring until it wilts (use frozen spinach if needed and stir until heated through).
- Pour in water or vegetable broth and bring to a simmer. Cover and cook for 10-15 minutes, allowing the flavors to meld.
- Season with salt to taste and garnish with fresh cilantro.
- Serve hot with basmati rice or naan.
Notes
- For a creamier version, stir in coconut milk or heavy cream during the simmering step.
- Add more vegetables like carrots, peas, or bell peppers for extra nutrition and color.
- Adjust spice levels by increasing or reducing red chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
