Chana Saag is a delicious and wholesome dish that combines chickpeas (chana) and spinach (saag) in a creamy, spiced coconut-based sauce. This vegan and healthy recipe is not only packed with flavor but also brimming with nutrients, making it perfect for weeknight dinners or meal prep. With warming spices, tender chickpeas, and fresh spinach, Chana Saag is both comforting and nutritious—a true celebration of plant-based goodness!
What You Need
Here’s a breakdown of the ingredients needed for this simple, flavorful recipe:
- Coconut oil (or vegetable broth): For sautéing and enhancing richness.
- Onion, garlic, and ginger: A classic trio that forms the aromatic base of the dish.
- Cumin seeds: Adds a deep, earthy flavor to the spices.
- Turmeric and coriander: Essential spices that add warmth and depth.
- Fresh spinach: The star green that provides vitamins, minerals, and vibrant color.
- Chickpeas: Protein-packed legumes that make this dish hearty and filling.
- Coconut milk: Creates a creamy, luscious sauce.
- Garam masala: A flavorful blend of spices that ties the dish together.
- Salt and lemon juice: Enhances the flavors and adds brightness.
How to Make
- Prepare the aromatics: Sauté cumin seeds in coconut oil until fragrant, then add onions, garlic, ginger, and spices.
- Cook the spinach: Stir in the fresh spinach and cook until wilted.
- Add chickpeas and coconut milk: Combine with the spinach, bring to a gentle simmer, and let the flavors meld.
- Finish with garam masala and lemon juice: Stir in garam masala for warmth and lemon juice for a fresh, tangy touch.
- Serve and enjoy: Ladle over rice, quinoa, or flatbread for a satisfying meal.
Origins: Chana Saag
Chana Saag is a dish rooted in the rich culinary traditions of South Asia, where leafy greens like spinach or mustard greens are often combined with legumes or paneer in spiced curries. Saag dishes are a staple in Indian households, loved for their comforting flavors and nutritional value. The addition of chickpeas makes this version both hearty and protein-packed. Traditionally, saag recipes might use ghee or cream, but this vegan adaptation with coconut milk provides the same creaminess while keeping it plant-based.
This Chana Saag brings together the essence of Indian flavors with a modern, health-conscious twist. Enjoy the balance of spices, creaminess, and nourishing ingredients in this timeless yet accessible dish!
Chana Saag
Ingredients
- 1 tablespoon coconut oil (or vegetable broth for oil-free)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 1 inch piece of ginger (minced)
- 2 teaspoons cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 large bunch fresh spinach (about 6 cups, roughly chopped)
- 1 cup canned or cooked chickpeas (drained and rinsed)
- 1 cup canned coconut milk
- 1 teaspoon garam masala
- ½ teaspoon salt to taste
- 1 tablespoon lemon juice
Instructions
Prepare the aromatics:
- Heat the coconut oil in a large skillet over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
Sauté onions and spices:
- Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and golden. Stir in the garlic, ginger, turmeric, and coriander, and cook for another 1-2 minutes.
Cook the spinach:
- Add the chopped spinach to the skillet and stir to combine. Cook for 3-5 minutes, until the spinach is wilted and tender.
Add chickpeas and coconut milk:
- Stir in the chickpeas and pour in the coconut milk. Mix well and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld together.
Finish with garam masala and lemon:
- Stir in the garam masala and season with salt. Simmer for another 2 minutes, then remove from heat and add the lemon juice for brightness.
Serve:
- Enjoy warm over rice, quinoa, or with flatbread.
