I absolutely love this Chana Saag recipe because it’s a perfect blend of warm spices and comforting flavors, making it both nourishing and incredibly satisfying. The simplicity of the Instant Pot makes it super convenient for a busy lifestyle, while still feeling like I’m indulging in something homemade and delicious!
Creating meals that are both wholesome and delightful is my passion, and my recipe for Instant Pot Chickpeas with Chana Saag is a stunning and convenient dish that showcases just the right balance of flavor and nutrition. It’s quick to prepare and uses super-normal, easy-to-find ingredients like spinach, chickpeas, and diced tomatoes, which are a fantastic trio of wholesome goodness and protein.
And the spices! Garam masala, cumin seeds, and other flavor bombs in this dish give it the kind of depth and dimension you want from a traditional Indian dish.
Ingredients
Garbanzo beans: For protein and fiber, plus a really meaty texture, chickpeas are the legume for you.
Spinach: Full of vitamins and iron, providing a nutritious lift.
Garam Masala: A warming spice mix that enriches flavor complexity.
Zesty kick with anti-inflammatory properties: Ginger.
Garlic: Adds aromatic depth and immune system–supporting benefits.
Powdered turmeric: Contributes an earthy flavor and offers anti-inflammatory advantages.
Chili powder: Introduces heat and aids metabolism.
Ingredient Quantities
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 cups spinach, finely chopped
- 1 14-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup water
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
1. Put the vegetable oil in your Instant Pot and set it to sauté mode. When the oil is hot, toss in the cumin seeds and sauté them for about 30 seconds until they start to pop and crackle.
2. Finely chop the onion, then add it to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger, and cook for an additional minute, making certain to achieve an aromatic blend.
4. Incorporate the ground coriander, ground cumin, garam masala, turmeric powder, and red chili powder. Stir well and sauté for 1-2 minutes to permit the spices to unfurl their fragrance.
5. Introduce the spinach, finely chopped, and stir until the leaves are just slightly wilted, about 2-3 minutes.
6. Add the diced tomatoes and their juices. Mix together all the components.
7. Include the chickpeas that have been drained and rinsed and 1/2 cup of water. Combine everything together very well.
8. Add salt to taste, fasten the Instant Pot lid, and set the pot to manual high pressure for 5 minutes.
9. After the cooking time is over, let the pressure reduce naturally for 10 minutes. Then perform a quick release to remove any remaining pressure.
10. Remove the lid and stir the Chana Saag well. Serve it hot, and be generous with the freshly chopped cilantro.
Equipment Needed
1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Garlic press or small grater
7. Can opener
8. Mixing bowl (optional)
9. Measuring cup
FAQ
- Can I use fresh tomatoes instead of canned?Fresh tomatoes can be used as a substitute; approximately 2-3 medium tomatoes, chopped, can be used. If you need to adjust the cooking time to accommodate them, do so, but remember that the dish is meant to be appropriately cooked and not overcooked to mush.
- Is this recipe spicy?The recipe’s gentle warmth comes from the red chili powder, but you can vary the amount to suit your taste.
- Can I make this recipe using dried chickpeas?Certainly, though it is necessary to pre-soak and boil the dried chickpeas beforehand, as they demand a longer cooking time than their canned counterparts.
- Can I substitute another green for spinach?Indeed, either kale or Swiss chard can serve as a substitute for spinach. Just be sure to chop them as finely as possible; this ensures even cooking when they’re added to the dish.
- How do I make this recipe vegan?It is already vegan! All the components are derived from plants.
- Can I refrigerate or freeze leftovers?Storing leftovers in an airtight container in the fridge is good for up to 4 days. Storing them in the freezer is good for up to 3 months.
Substitutions and Variations
2 tablespoons vegetable oil: Olive oil, coconut oil, or ghee can be used as substitutions.
One large onion finely chopped–substitutions: two to three shallots or a similar amount of leek.
1 inch ginger, grated: If fresh ginger is lacking, use 1 teaspoon ground ginger.
Cumin seeds, 1 teaspoon: Substitute with 1/2 teaspoon ground cumin.
Two cups of finely chopped spinach: Alternatives include kale or Swiss chard.
Pro Tips
1. Toast the Spices First: After adding the cumin seeds, let them pop before you add the onions. This process enhances the flavors and gives a richer taste to the dish.
2. Use Fresh Spinach: If possible, opt for fresh spinach instead of frozen. Fresh spinach will wilt quickly and retain a vibrant color and flavor, which enhances the overall appeal of the recipe.
3. Add a Touch of Lemon: Just before serving, squeeze a little fresh lemon juice over the dish. This will brighten up the flavors and add a refreshing contrast.
4. Adjust the Spice Level: You can adjust the level of heat by increasing or reducing the red chili powder according to your preference. For those who prefer mild heat, you can replace the chili powder with ground mild paprika.
5. Deglaze with Tomatoes: When adding the diced tomatoes, use the opportunity to deglaze the bottom of the pot. Scrape up any browned bits, which adds depth and richness to the flavor profile.
Chana Saag Instant Pot Chickpeas Recipe
My favorite Chana Saag Instant Pot Chickpeas Recipe
Equipment Needed:
1. Instant Pot
2. Cutting board
3. Chef’s knife
4. Measuring spoons
5. Wooden spoon or spatula
6. Garlic press or small grater
7. Can opener
8. Mixing bowl (optional)
9. Measuring cup
Ingredients:
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 cups spinach, finely chopped
- 1 14-ounce can diced tomatoes
- 1 15-ounce can chickpeas, drained and rinsed
- 1/2 cup water
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions:
1. Put the vegetable oil in your Instant Pot and set it to sauté mode. When the oil is hot, toss in the cumin seeds and sauté them for about 30 seconds until they start to pop and crackle.
2. Finely chop the onion, then add it to the pot. Sauté until the onion is soft and translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger, and cook for an additional minute, making certain to achieve an aromatic blend.
4. Incorporate the ground coriander, ground cumin, garam masala, turmeric powder, and red chili powder. Stir well and sauté for 1-2 minutes to permit the spices to unfurl their fragrance.
5. Introduce the spinach, finely chopped, and stir until the leaves are just slightly wilted, about 2-3 minutes.
6. Add the diced tomatoes and their juices. Mix together all the components.
7. Include the chickpeas that have been drained and rinsed and 1/2 cup of water. Combine everything together very well.
8. Add salt to taste, fasten the Instant Pot lid, and set the pot to manual high pressure for 5 minutes.
9. After the cooking time is over, let the pressure reduce naturally for 10 minutes. Then perform a quick release to remove any remaining pressure.
10. Remove the lid and stir the Chana Saag well. Serve it hot, and be generous with the freshly chopped cilantro.
