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.
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!