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.