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 healthy, 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
Make Chana Saag Vegetarian for a Healthy Version
This vegetarian chana saag with frozen spinach is a simple way to get extra veggies in your diet. I’m all about making recipes plant-based when I can. Vegetarian cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right. By building meals around vegetarian pantry staples and swapping in a few plant-based ingredients you can make healthier meals for you and your family.
I made a list of my 125 favorite vegan pantry ingredients that we use on a weekly basis, and check out all my vegetarian recipes here that are on The Herbeevore. These easy and healthy recipes are fantastic meatless meals for your table.
What’s In This Easy Chickpea Spinach Curry?
- Potatoes, Garlic, Onion – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
- 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, this organic 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 potatoes in this saag aloo 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 organic full fat unsweetened coconut milk for all my recipes. I buy a few cans in bulk like this brand. You can also use coconut milk powder, which is awesome! I bought this coconut milk powder here, I’m a pretty big fan of Anthony’s.
- 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 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! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
More Easy Chickpea Recipes You’ll Love!
Quinoa Chickpea Salad Recipe (Gluten Free, High Protein, Vegetarian)
Hummus and Eggs on Toast Recipe (High Protein, Vegetarian)
Greek Chickpea Soup Recipe (Vegetarian/Vegan, Gluten Free)
Avocado Chickpea Salad Recipe (Vegan, Gluten Free, High Protein)
Vegetarian Chicken Noodle Soup Recipe
Get the Same Ingredients I Use For My Gluten Free Vegan Chana Saag:
As always, if you make this vegan and gluten free XXXX recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Chana Saag
Equipment
- Large Soup Pot
Ingredients
- 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 Himalayan sea salt
- 1 teaspoon freshly ground Tellicherry Black Pepper
- 1 (13.5 ounce) can coconut milk full fat
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
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
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A wonderful meal