This vibrant chana saag is a plant-based powerhouse packed with protein-rich chickpeas and nutrient-dense spinach. Easy to prepare with pantry and freezer staples and delicious as leftovers.
I first fell in love with chana saag at a local restaurant by the name of Himalayan Curry & Grill. The chickpeas were enveloped in a smooth, creamy sauce, to which copious amounts of spinach created a hearty thickness and velvety texture that won me over instantly. I knew I had to recreate the dish at home.
For those who may not be familiar, chana saag is a classic North Indian vegetarian curry that combines chickpeas (chana) with leafy greens (saag), usually spinach, which are simmered in a base of onions, tomatoes, and coconut milk.
Simple Ingredients, Bold Flavor
While traditional versions often use a long list of spices, I’ve streamlined this recipe to use staples likely sitting on your spice rack—like curry powder and cumin—without sacrificing the signature earthy warmth.
The following recipe is also weeknight-friendly. Simply sauté onions, and then add garlic, ginger, and the fragrant spices. Stir in tomato purée, coconut milk, broth, chickpeas, and a full pound of spinach—frozen works perfectly. After a quick simmer, you’ll have a saucy, hearty meal that’s fantastic with a scoop of rice.
And the leftovers? Even better!
I’d love to know if you try this recipe! Leave a comment, rate it, and don’t forget to tag a photo @fountainavenuekitchen on Instagram and Facebook. Your feedback is always appreciated. 💛
Easy Chana Saag
Ingredients
- 2 tablespoons (28ml) olive oil
- 1 medium to large yellow onion, diced
- 1 tablespoon minced fresh garlic (about 3-4 cloves)
- 1 tablespoon minced or grated fresh ginger
- 1 tablespoon curry powder
- 1 teaspoon ground cumin (may use equivalent amount of cumin seed)
- ⅛ teaspoon cayenne pepper (or more to taste)
- 1 teaspoon kosher salt
- 1 (15-ounce) can tomato puree or crushed tomatoes
- 1 (15-ounce) can coconut milk (light or regular as preferred)
- 1 cup (240ml) low-sodium vegetable broth (or chicken broth if not seeking vegan recipe)*
- 2 (15-ounce) cans chickpeas, rinsed and drained
- 1 pound (16 ounces) frozen chopped spinach
- Optional for serving: hot cooked rice (basmati is nice); naan; lime wedges; chopped fresh cilantro
Instructions
- Heat the oil in a large, deep skillet, soup pot or Dutch oven over medium heat. Add the onion and sauté for 5 minutes or until lightly golden. Add the garlic, ginger, curry powder, cumin, cayenne pepper and salt, and cook for 30-60 seconds more or until the garlic and spices are fragrant.
- Add the tomato puree and cook, stirring, for a minute, give or take. (This is just enough to take away some of the raw flavor.) Immediately add the coconut milk, broth, chickpeas, and spinach.
- Bring the mixture to a boil and then reduce the heat to maintain a light simmer, uncovered, for 5 minutes or so. At this point, you may taste and adjust for seasoning and then serve with rice and optional toppings. Or cover and simmer on low for up to 15 or 20 minutes more to allow the flavors to further meld.
- Storage: Leftovers will keep in an airtight container for up to 5 days and can be frozen for up to 3 months. Reheat with an extra splash of broth, if needed.
Leave a Reply