Chana Saag Chickpeas And Spinach Recipe

I love this recipe because it brings together warm, vibrant spices and creamy coconut milk to create a comforting dish that’s both nutritious and incredibly satisfying. Plus, it’s a quick way to get my veggies in while feeling like a culinary whiz with minimal effort! 🌿🥥✨

In my Chana Saag recipe, I adore how the melding of flavors—ground cumin, coriander, and garam masala, here serving as my spice base—works to create a super-tasty dish. For me, the saag (spinach) part of the dish stands out, especially with the contrasting creamy texture that coconut milk provides.

Because I’m not one for overly spicy dishes, I add a slight bit of cayenne. You can add as much or as little as you like.

And don’t forget the cilantro! That’s a must for a delicious Chana Saag.

Ingredients

Chickpeas:
High in protein and fiber, bestowing a sense of satisfaction.

Spinach:
Full of iron and vitamins, uplifts nutrition.

Ginger:
Helps with digestion: Has anti-inflammatory properties.

Garam Masala:
Warmth and depth are added by the aromatic spices that make up the rest of the mix.

Turmeric:
Rich in antioxidants, it has an earthy, slightly bitter flavor.

Onion:
Contributes luscious sweetness and depth of flavor.

Coconut Milk:
Adds a smooth texture and delicate sweetness.

Tomatoes:
Give a sharp and piquant flavor.

Ingredient Quantities

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (optional)
• 2 medium tomatoes, diced
• 1 can (15 oz) chickpeas, rinsed and drained
• 8 cups fresh spinach, chopped
• 1/2 cup coconut milk
• Salt to taste
• Lemon wedges for serving
• Fresh cilantro, chopped, for garnish

Instructions

1. In a large pan, over medium heat, warm the vegetable oil. When the oil is hot, introduce the very finely diced onion, and stir it into the pan. Allow the onion to cook undisturbed for about 2-4 minutes, and then continue cooking it, stirring it occasionally, until it is soft and turns a nice golden brown.

2. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until aromatic.

3. Add ground cumin, ground coriander, turmeric powder, garam masala, and optional cayenne pepper. Stir constantly for about 1 minute to toast the spices.

4. Into the pan, add the diced tomatoes and cook them until they soften and fall apart, about 5 minutes.

5. Add the rinsed and drained chickpeas to the tomato mixture. Stir to combine and cook for another 3-4 minutes.

6. Slowly, add the chopped spinach to the pan and stir it in until it wilts and mixes into the blend.

7. Add the coconut milk, and stir thoroughly. Allow the mixture to simmer for 5-10 minutes so that the flavors can meld together.

8. Add salt to your liking for taste. If needed, you can correct the seasoning later.

9. Take the item off the heat and allow it to remain for a few minutes so that it may thicken a little bit.

10. Serve the Chana Saag hot, with fresh cilantro garnish and lemon wedges for squeezing over.

Enjoy!

Equipment Needed

1. Large pan
2. Cooking spoon or spatula
3. Knife
4. Cutting board
5. Grater
6. Measuring spoons
7. Can opener (for chickpeas)
8. Colander (for rinsing chickpeas)

FAQ

• Can I use frozen spinach instead of fresh?Certainly, you can use frozen spinach instead of fresh. Just make sure to thaw and drain it well before putting it in the dish.
• Is there an alternative to coconut milk?Almond milk or yogurt can be used for a lighter sauce, whereas heavy cream provides a richer texture and is a good alternative if that’s what you prefer.
• How spicy is this dish with cayenne pepper?Cayenne pepper adds moderate heat to the dish. If you want it milder, leave the ingredient out or decrease the amount. On the other hand, if you favor a spicy dish, go ahead and up the ante with the cayenne.
• Can I use dried chickpeas instead of canned? Yes, soak and cook dried chickpeas until tender before adding them to the recipe.
• What can I serve with Chana Saag?It complements rice, naan, or roti perfectly. It can also accompany other Indian curries as a side dish.
• How can I store leftovers?Keep remaining food in a sealed container in the fridge for no more than 3 days. When you’re ready to eat again, warm it over low heat on the stovetop or in the microwave.

Substitutions and Variations

You can replace vegetable oil with olive oil or ghee to achieve a different flavor.
Curry powder can be used in place of garam masala if it is unavailable.
Heavy cream or almond milk can be used as a substitute for coconut milk when a creamy texture is desired.
White beans can be used in place of chickpeas, providing a different flavor and texture.
You can use frozen spinach in place of fresh spinach, but, again, make sure it’s well-drained.

Pro Tips

1. Enhance the Onion Flavor Start by caramelizing the onions slowly over low heat for a richer, deeper flavor. This can take longer than the suggested time but adds a wonderful depth to the dish.

2. Optimize Spice Aroma Toast the spices separately in a dry pan before adding them to the mix. This brings out their natural oils and enhances their fragrance, making the dish more aromatic.

3. Consistency Control If you prefer a thicker sauce, mash a portion of the chickpeas before adding them to the pan. This will naturally thicken the sauce without needing additional ingredients.

4. Customize Heat Level Adjust the cayenne pepper to your preferred level of heat. If you want a milder dish, reduce or omit it entirely. For more spice, consider adding fresh chopped chili.

5. Balance Acidity Squeeze a bit of fresh lemon juice into the dish just before serving to brighten up the flavors and balance the rich coconut milk. Start with a little and adjust to taste.