Chana Saag Recipe, Spinach & Chickpea Curry

This chana saag is warmly spiced, creamy, and perfect to serve along side a bowl of basmati rice or a large piece of garlic naan.  Spinach and chickpeas curry makes a easy and filling weeknight meal, cooked on the stove top.

This is a favorite dinner recipe, and easy to make in about 30 minutes. I love serving this with my simple homemade naan bread with garlic, and a fresh cucumber salad.

This chana saag recipe is one of our favorite easy weeknight meals. It’s tasty, comforting, and a great way to use up extra frozen spinach or greens you have in your freezer. This easy green chickpea curry is loaded with spices, vegetables, and finished with creamy coconut milk.

I love this making chana saag because it’s the easiest, and coziest weeknight meal. It’s ready in about 30 minutes and made with pantry and freezer ingredients for a simple and delicious dinner.

This Easy Chana Saag Recipe Is:

• Warming
• Earthy
• Flavorful
• Spicy
• Hearty
• Vegetarian & Gluten Free
• A Simple Weeknight Meal

What’s In This Easy Chickpea Spinach Curry?

See the recipe card below for full ingredient amounts and recipe instructions!

• Potatoes, Garlic, Onion
• No Salt Added / Low Sodium Chickpeas: one of my favorite pantry staple ingredients!
• Ginger: I used fresh ginger root, but if you don’t have it or can’t find fresh, ginger powder works great and as a really nice flavor.
• Garam Masala: a really great spice blend of cumin, coriander, allspice, cardamom, and cinnamon. A fantastic spice for this saag aloo, as well as any Indian curry!
• Turmeric: a super food that I like to throw into soups, stews, curries, and even smoothies!  The yellow color of the turmeric powder makes the chickpeas in this saag a warm golden color.
• Cumin: a great spice I always keep in my pantry – this cumin powder works really well in curries, soups, tacos, and chili!
• Coconut Milk: I like to use full fat unsweetened coconut milk for all my recipes.
• Salt and pepper to taste

How Do I Make Saag with Frozen Spinach?

• In a large pot add the coconut oil, onions, and garlic. Cook on low heat for 5 minutes until vegetables start to become translucent. Add the cumin seed, garam masala, cumin powder, ginger, turmeric, chili flakes, salt and black pepper. Cook for 2-3 minutes, stirring well so the onion and garlic are coated in the spice. Add the frozen spinach, chickpeas, water, and bring to a boil. Reduce heat to low then allow spinach to cook for 15 minutes.  
• Using an immersion blender, blend the spinach and onion mixture until it creamy. Add coconut milk, and simmer for an additional 10 minutes until the saag is warmed all the way through. Taste and adjust seasonings, adding more salt, pepper, or chili flakes as desired.
• Serve with basmati rice, garlic naan bread, and enjoy!

Frozen Spinach Recipes for the WIN

I used frozen spinach for this saag recipe instead of fresh. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing spinach thawed in no time.

Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast!

More Easy Chickpea Recipes You’ll Love!

Quinoa Chickpea Salad Recipe

Hummus and Eggs on Toast Recipe

Greek Chickpea Soup Recipe

Avocado Chickpea Salad Recipe

Vegetarian Chicken Noodle Soup Recipe

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Chana Saag

This chana saag is warmly spiced, creamy, and perfect to serve along side a bowl of basmati rice or a large piece of garlic naan.  Spinach and chickpeas curry makes a easy and filling weeknight meal, cooked on the stove top. This is a favorite dinner recipe, and easy to make in about 30 minutes. I love serving this with my simple homemade naan bread with garlic, and a fresh cucumber salad.

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Course Dinner, Main Course, Slow Cooker

Cuisine American, Indian, Vegan

Servings 8

Calories 68 kcal

Equipment

• Large Soup Pot

Ingredients

  

1x2x3x

• 1 tablespoon coconut oil
• 1 sweet onion chopped
• 6 cloves garlic minced
• 2 tablespoons ginger root minced
• 1 teaspoon black cumin seeds
• 2 tablespoons garam masala
• 1 teaspoon turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes
• 32 ounces frozen spinach
• 2 14 ounce cans No-Salt-Added Chickpeas
• 2 cup water
• 1 teaspoon Sea Salt
• 1 teaspoon Black Pepper
• 1 (13.5 ounce) can coconut milk full fat

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Instructions

 

• In a large pot add the coconut oil, onions, and garlic. Cook on low heat for 5 minutes until vegetables start to become translucent. Add the cumin seed, garam masala, cumin powder, ginger, turmeric, chili flakes, salt and black pepper. Cook for 2-3 minutes, stirring well so the onion and garlic are coated in the spice. Add the frozen spinach, chickpeas, water, and bring to a boil. Reduce heat to low then allow spinach to cook for 15 minutes.
• Using an immersion blender, blend the spinach and onion mixture until it creamy. Add coconut milk, and simmer for an additional 10 minutes until the saag is warmed all the way through. Taste and adjust seasonings, adding more salt, pepper, or chili flakes as desired.
• Serve with basmati rice, garlic naan bread, and enjoy!

Video

Nutrition

Calories: 68kcalCarbohydrates: 8gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 382mgPotassium: 446mgFiber: 4gSugar: 1gVitamin A: 13339IUVitamin C: 8mgCalcium: 160mgIron: 3mg

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