Chana Saag

Chana Saag

A wholesome and comforting dish made with tender chickpeas, warming spices, and nutrient-rich spinach. Perfect with rice or flatbread, and easy to customize to your taste!

Ingredients

• 2 tbsp olive oil
• 2 medium onions, chopped
• 3 cloves garlic, grated
• 1 inch fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala (or curry powder)
• ½ tsp turmeric powder
• ¼ tsp red pepper flakes (or more to taste)
• 3 medium vine tomatoes, chopped (or 1 can, 15 oz, crushed tomatoes)
• 2 cans chickpeas (15 oz each), drained (or 3 cups cooked chickpeas)
• 1 lb (about 450g) fresh spinach
• ½ cup water
• 1 tsp salt (or to taste)
• 2 twists of freshly ground black pepper

To Serve (Optional but Recommended)

• Basmati rice, roti, or naan
• Dollop of yogurt
• Fresh cilantro
• Lemon juice
• Quick pickled red onions

Instructions

1. Sauté Aromatics:

   Heat the olive oil in a large skillet or pot over medium heat. Add the chopped onions and sauté for about 5 minutes until soft and translucent.

2. Add Garlic & Spices:

   Stir in the grated garlic and ginger. Add the cumin, coriander, garam masala, turmeric, and red pepper flakes. Sauté for 1 minute until fragrant.

3. Add Tomatoes & Chickpeas:

   Stir in the chopped tomatoes and chickpeas. Season with salt and pepper. Cook for about 5 minutes, stirring often, until the tomatoes soften and break down.

4. Add Spinach:

   Add the spinach and water. Simmer for about 10 minutes until the spinach is wilted and tender. Stir occasionally.

   Tip: Add spinach in batches if needed, allowing each handful to wilt before adding more. Baby spinach can go in whole; mature leaves can be chopped beforehand.

5. Taste & Adjust:

   Taste and adjust seasoning as needed—add more salt or red pepper flakes if desired.

Serving Suggestions

Serve warm with basmati rice, naan, or roti. Top with a spoonful of yogurt, fresh cilantro, a squeeze of lemon juice, and pickled onions for added brightness and flavor.