Chana Saag (creamy Chickpea And Spinach Curry)

Chana Saag is a popular Tajik dish that combines creamy chickpeas with flavorful spinach in a delicious curry. This hearty and nutritious dish is perfect for a comforting meal.

Vegan Gluten Free Main Course Tajik Chickpeas Spinach Curry Tajik Cuisine
Chana Saag (creamy Chickpea And Spinach Curry)

Ingredients

  • 2 cups cooked chickpeas
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 2 tomatoes, chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/4 tsp cayenne pepper
  • 4 cups fresh spinach leaves
  • 1/2 cup coconut milk
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Heat oil in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
  2. Add the minced garlic and grated ginger. Sauté for a minute until fragrant.
  3. Add the chopped tomatoes and cook until they turn soft and mushy.
  4. Stir in the coriander powder, turmeric powder, garam masala, and cayenne pepper. Cook for a couple of minutes.
  5. Add the chickpeas and mix well. Cook for 5 minutes.
  6. Add the fresh spinach leaves and cook until they wilt.
  7. Pour in the coconut milk and simmer for 5 minutes.
  8. Season with salt to taste.
  9. Chana Saag is ready to be served hot with rice or naan.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
12g
Fat
8g

Supplies

Large pan Chopping board Knife Grater Measuring spoons Measuring cups Spatula

Tools

Pan

Serving suggestions

Chana Saag is best served hot with steamed rice or freshly made naan bread.

Tips & tricks

For a creamier texture, blend a portion of the cooked chickpeas and spinach before adding the coconut milk.

Cost

$5