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    Gastronotherapy » Recipes » Favorites

    Chana Saag - Curried Chickpeas with Spinach

    Modified: Dec 16, 2024 · Published: May 17, 2021 · by MaryAnne · 12 Comments

    Jump to Recipe Print Recipe

    This chana saag is an easy, healthy, and flavorful vegan/vegetarian dish with warm Indian spices that makes a great weeknight (one-pot) dinner. Ready in just 20 minutes - it's a great meal-prep option!

    Chana saag in a bowl with brown rice and two forks in the background.

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    Chana saag, also known as chana palak depending on where you live, is one of my all-time favorite Indian dishes.

    Spinach, chickpeas, onions, and tomatoes are cooked in a mouth-watering mixture of warm Indian spices to create a savory, creamy, and healthy dish that's high in protein and fiber while still being a quick, no-fuss meal.

    For more Indian recipes, try my roasted tandoori cauliflower, green bean curry, and sourdough discard naan!

    Jump to:
    • ⭐ Why This Chana Saag Is The Best
    • 🍅 Ingredient Notes
    • 📝 Ingredient Substitutions
    • 📖 Curry Variations
    • 🔪 How to Make Chana Saag
    • 👩🏼‍🍳 Expert Tips
    • 🍽 How to Serve Curried Chickpeas with Spinach
    • 🍛 More Healthy Recipes
    • Chana Saag Recipe

    ⭐ Why This Chana Saag Is The Best

    Taste - Warm Indian spices mingle with garlic, ginger, and jalapeño (the trifecta of Indian cooking!), slightly caramelized onion, iron-rich spinach, and protein-rich garbanzo beans to create this robust and creamy curry recipe.

    Quick & easy - This vegetarian curry takes just 20 minutes to make and only requires one pan. It's great for meal-prep and is freezer-friendly.

    Budget-friendly - I use canned chickpeas, frozen spinach, and canned tomatoes here, making this a very affordable and budget-conscious meal.

    Healthy - This vegan curry recipe is packed with spinach, which is a great source of iron. Tomatoes provide vitamin C and potassium, and chickpeas are an excellent source of protein and fiber. In addition, it's naturally dairy-free and gluten-free!

    🍅 Ingredient Notes

    curry ingredients arranged in cups and bowls on a table.
    • Jalapeño, fresh ginger & garlic - These aromatics are the trifecta of Indian cooking and lend so much complex flavor (and a pop of heat) to this chickpea curry recipe. I highly recommend using fresh ginger and garlic if possible, but dried ginger and garlic will work as a substitute, as will red chili flakes (in place of jalapeño).
    • Blend of Indian spices - Garam masala, cumin, turmeric, and cayenne pepper add bold flavor.
    • Chickpeas - I use canned chickpeas here in an attempt to keep things easy and affordable, but you can use 3 cups of dried (and fully cooked) chickpeas/garbanzo beans as well.
    • Coconut yogurt - You can use any dairy-free yogurt, like soy, cashew, or almond milk yogurt.

    📝 Ingredient Substitutions

    • Fresh spinach. You can substitute fresh spinach (2 pounds will work well). Simply add it to the pan and let it cook down until wilted, 2-3 minutes.
    • Fresh tomatoes. Use 2 cups of fresh (diced) tomato in place of canned.
    • Red onion or shallots. 1 red onion or 2-3 shallots can be substituted for the yellow onion.
    • Greens. Substitute kale, Swiss chard, or mustard greens for the spinach, or use a mix of your preference.
    Curried chickpeas with spinach and brown rice resting on a white napkin.

    📖 Curry Variations

    • Chickpea spinach potato curry: Add 2 cups of peeled and diced potatoes to your skillet when you add the chickpeas, and cook until fork-tender.
    • Chickpea sweet potato curry: Follow the same instructions mentioned above.
    • Make a creamier curry that is more stew-like by adding ½ cup of coconut milk (or your favorite plant-based milk).

    🔪 How to Make Chana Saag

    In a food processor or blender, mix the jalapeño, ginger, and garlic until paste forms, or finely chop them by hand. Set aside.

    jalapeno, garlic, and ginger, pureed in a food processor.

    In a large skillet, heat ¼ cup of oil over medium-high heat until it begins to shimmer. Add onion and cook until soft and translucent, around 5-7 minutes.

    Add garam masala, cumin seeds, turmeric, cayenne, and salt to onion mixture and cook for an additional minute. Transfer jalapeño-ginger-garlic paste to pan and cook for another 1-2 minutes.

    Cooked onions in a skillet with garlic, ginger, jalapeno, and spices.

    Add spinach, chickpeas, and tomatoes to pan and cook for around 5 minutes. Add coconut yogurt and stir to combine. Serve warm with rice, naan, or chapathis.

    skillet with chickpeas, spinach, tomatoes, and onion and a wooden spoon.

    👩🏼‍🍳 Expert Tips

    • Double up. This recipe doubles easily to feed a crowd or to store in your freezer.
    • Drain and rinse your chickpeas/garbanzo beans well. If using dried chickpeas that have been soaked, use about 3 cups for this recipe.
    • Storage: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
    • How to freeze: It freezes really well! I portion mine into four freezer bags so that I can pull them out at my convenience. Store in the freezer for up to 3 months. To thaw, place in fridge overnight.
    • How to reheat: Place curry mixture into a medium skillet over medium-low heat, and add 1-2 tablespoons of water (this will help to re-hydrate it). Reheat for 10 minutes, or until heated through.

    🍽 How to Serve Curried Chickpeas with Spinach

    Chana saag is traditionally served with (white) rice. I always make a pot of brown rice to accompany it, but you can just as easily pair it with another grain like quinoa or farro.

    You could also serve it with naan, chapathis, or any other type of flatbread. Garnish it with quick pickled red onions for a crunchy and tangy finish.

    Pair it with a pitcher of refreshing cucumber lemon ginger water, and don't forget cardamom shortbread cookies for dessert!

    Fork digging into bowl of vegan curry with brown rice

    🍛 More Healthy Recipes

    • green bean and mushroom curry with white rice and two forks.
      Green Bean Curry with Mushrooms
    • Bowl of tandoori cauliflower with cup of yourt sauce in the background.
      Roasted Tandoori Cauliflower
    • five pieces of sourdough naan arranged on a wooden cutting board with parchment paper.
      Sourdough Discard Naan
    • Jar of quick pickled onions resting on a cutting board.
      Quick Pickled Red Onions

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, and Facebook.

    Subscribe to my email newsletter to get a FREE e-book of 15 Healthy Weeknight Recipes, and get new recipes delivered to your inbox every week!

    bowl of chickpea spinach curry with brown rice resting on a white napkin with forks and spices in the background

    Chana Saag Recipe

    Author: MaryAnne
    This chana saag is an easy, flavorful, and healthy vegan/vegetarian meal with warm Indian spices that makes a great weeknight (one-pot) dinner. Ready in just 20 minutes, it's a great meal prep option!
    5 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine Indian
    Servings 4 servings
    Calories 154 kcal

    Ingredients
      

    • 1 jalapeño, roughly chopped
    • 1 1-inch piece of ginger, roughly chopped
    • 4 garlic cloves, roughly chopped
    • ¼ cup vegetable oil
    • 1 yellow onion, thinly sliced into half moons
    • 1 teaspoon garam masala
    • 1 teaspoon cumin seeds (or ground cumin)
    • 1 teaspoon ground turmeric
    • ½ teaspoon cayenne
    • ½ teaspoon salt
    • 1 (16 ounce) bag frozen spinach, thawed and drained
    • 2 (15 ounce) cans chickpeas, drained and rinsed
    • 1 (14 ounce) can diced tomatoes
    • 4 Tablespoons coconut yogurt (or any dairy free yogurt)

    Instructions
     

    • In a food processor or blender, mix the jalapeño, ginger, and garlic until paste forms, or finely chop them by hand. Set aside.
    • In a large skillet, heat ¼ cup of oil over medium-high heat until it begins to shimmer. Add onion and cook until soft and translucent, around 5-7 minutes.
    • Add garam masala, cumin seeds, turmeric, cayenne, and salt to onion mixture and cook for an additional minute. Add jalapeño-ginger-garlic paste to pan and cook for another 1-2 minutes.
    • Add spinach, chickpeas, and tomatoes to pan and cook for around 5 minutes. Add coconut yogurt and stir to combine. Serve warm with rice, naan, or chapathis.

    Notes

        • Drain and rinse your chickpeas/garbanzo beans well. If using dried chickpeas that have been soaked, use about 3 cups for this recipe.
        • Storage: Store your leftovers in an airtight container in the refrigerator for up to 4 days.
      •  
        • How to reheat: Place curry mixture into a medium skillet over medium-low heat, and add 1-2 tablespoons of water (this will help to re-hydrate it). Reheat for 10 minutes, or until heated through.
       
       

      Nutrition

      Calories: 154kcalCarbohydrates: 6gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 296mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 179IUVitamin C: 9mgCalcium: 38mgIron: 1mg
      Tried this recipe?Let us know how it was!

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      Reader Interactions

      Comments

      1. Jenn

        May 17, 2021 at 11:53 am

        5 stars
        I love chickpeas so I'm excited to try this recipe! It's just bursting with flavor, I can tell, and I can't wait to dig in!

        Reply
        • Gastronotherapy

          May 17, 2021 at 2:13 pm

          Thanks, Jenn!

          Reply
      2. Liz

        May 17, 2021 at 12:31 pm

        5 stars
        I love chickpeas and I've been wanting to switch up the ways I've been making them so this recipe was perfect!

        Reply
        • Gastronotherapy

          May 17, 2021 at 2:13 pm

          Yay! 🙂

          Reply
      3. Agnieszka

        May 17, 2021 at 12:50 pm

        5 stars
        This is such an easy and quick recipe! I usually get saag paneer at Indian restaurants, can't wait to try the chickpea version!

        Reply
        • Gastronotherapy

          May 17, 2021 at 2:15 pm

          I think you will love it!

          Reply
      4. Anjali

        May 17, 2021 at 1:12 pm

        5 stars
        This chana turned out to be so flavorful and satisfying!! We made it this weekend and served it up with naan and it was the perfect easy dinner!

        Reply
        • Gastronotherapy

          May 17, 2021 at 2:15 pm

          Thanks, Anjali! 🙂

          Reply
      5. Meenakshi Thakur

        May 17, 2021 at 1:26 pm

        5 stars
        Totally love chana... this recipe looks delicious... got to try it for sure. thanks for the recipe.

        Reply
        • Gastronotherapy

          May 17, 2021 at 2:16 pm

          You are welcome, Meenakshi!

          Reply
      6. Lisa

        September 19, 2022 at 9:11 pm

        5 stars
        This recipe came together quickly for a meal my family loved. I used kale instead of spinach and fresh tomatoes instead of canned. Sadly, I had to omit the jalapeño due to a picky eater in the fam, but the meal still tasted great!

        Reply
        • MaryAnne

          September 20, 2022 at 4:34 am

          Hi Lisa, so happy to hear that your family loved it, and that you were able to make easy substitutions! 😍

          Reply
      5 from 8 votes (2 ratings without comment)

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      Hi! I’m MaryAnne, the writer, recipe developer, and photographer behind Gastronotherapy, where I bring vibrant, delicious, and thoughtfully crafted mainly vegetarian and vegan (flexitarian) recipes to life. While my focus leans toward wholesome, nourishing dishes, my love for dessert ensures that indulgence always has a place at the table!

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