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–+ servings
Chana saag.

Chana Saag

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 2 medium onions chopped
  • 3 cloves garlic grated
  • 1 inch (2½ cm) ginger grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala substitute curry powder
  • ½ teaspoon turmeric powder
  • ¼ teaspoon red pepper flakes or more to taste
  • 3 medium vine tomatoes chopped. Substitute 1 can of 15 ounces/400 grams crushed tomatoes
  • 2 cans chickpeas 15 ounces/230 grams each can, or 3 cups cooked chickpeas
  • 1 pound (500 grams) spinach
  • ½ cup (120 grams) water
  • 1 teaspoon salt or more to taste
  • 2 twists black pepper

Serves well with

  • basmati rice, roti, or naan garnish with a dollop of yogurt, cilantro, lemon juice, and pickled red onions.

  • Heat 2 tablespoons olive oil in a large skillet/pot. Add 2 medium onions (chopped) and sauté for 5 minutes until translucent.
    Add 3 cloves garlic and 1 inch ginger both grated.
    Then add 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon garam masala, ½ teaspoon turmeric powder, and ¼ teaspoon red pepper flakes and sauté 1 more minute. Stir often.
    brown onions in a skillet and a wooden spoon
  • Add 3 medium vine tomatoes (chopped), 2 cans chickpeas (drained), season with 1 teaspoon salt and 2 twists black pepper and cook for 5 minutes or until the tomatoes are tender. Stir often.
    chickpeas with tomatoes in a skillet
  • Add 1 pound spinach, ½ cup water, and simmer on medium heat for 10 minutes until the spinach are tender. Taste and adjust for salt and heat. Stir occasionally.
    Tip: you might need to add the spinach in batches and wait a few seconds for them to wilt before adding more.
    Tip: you can chop the spinach with a knife before adding it in. If you use baby spinach, that’s not required.
    cooked chickpeas and spinach in a blue skillet with a spoon

MAKE IT A MEAL

  • Make this a meal by serving it with basmati rice, roti, or naan.
    Top with a dollop of yogurt, fresh cilantro, quick pickled red onions, and a squeeze of lemon.
    Chana Saag with basmati rice and pickled onions in a bowl
Nutrition information is an estimate for 1 serving of chana saag out of 4 servings without rice or toppings.
STORAGE & MAKE AHEAD
Make ahead: Chana saag is an excellent recipe for meal prep as it keeps well in the fridge for days and in the freezer for months.
Refrigerator: Keep leftovers in an airtight container for up to 4 days.
Freezer: Let it cool down completely, transfer it to a freezer-friendly container, and freeze for up to 3 months.
Thaw & Reheat: Defrost in the refrigerator over several hours or in the microwave with the thawing setting. Warm in the microwave for 3 minutes or in a saucepan on the stovetop with a splash of water for 5 minutes.
SUBSTITUTIONS:
  • Chickpeas: Use canned or substitute with diced paneer or firm tofu.
  • Spinach: Swap with mustard greens, kale, chard, fenugreek leaves (methi), collard greens, or chopped broccoli.
  • Oil: Use avocado or any neutral vegetable oil instead of olive oil.
  • Onion: Replace with shallots.
  • Ginger/Garlic: Use paste instead of fresh.
  • Cumin: Substitute with cumin seeds.
  • Coriander: Grind whole coriander seeds if needed.
  • Red Pepper Flakes: Use chopped red chilies, cayenne, chili powder, or Kashmiri chili.
  • Tomatoes: Substitute fresh with canned crushed tomatoes or tomato puree.
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