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–+ servings
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.

Easy Chana Saag

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This classic Indian dish is easy to prepare with pantry and freezer staples and is brimming with plant-based protein and nutrient-rich greens－and leftovers taste great!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Yield 6 servings

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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.

Notes

*May adjust consistency to taste: If you prefer a thicker consistency, you may reduce the broth to ½ cup. Conversely, you may add more broth for a soupier dish.
Helpful hint: I find it easiest to add the garlic, ginger, and spices to a small bowl before I begin cooking. That way I can quickly stir them in when ready.
One more thing... The restaurant dish I modeled this after uses chopped tomatoes instead of the pureed or crushed tomatoes, which I prefer. You could experiment by using a 15-ounce can of diced tomatoes instead. When I did this, I added them with the liquid after the garlic-ginger-spice addition and simmered for a few minutes before adding the coconut milk, etc., to help break them down.
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