In this Plant-Based Whole30 Chana Saag, chickpeas are wrapped in the warmth of an aromatic spinach curry. It’s like a comforting hug for your taste buds – hearty, wholesome, and brimming with flavors. It will bring you into the heart of Indian home cooking and is pure plant-based goodness!
Chickpeas, a protein powerhouse, join forces with iron-rich spinach, creating a dish that not only tastes amazing but also fuels the body with essential nutrients.
Whether you’re a seasoned lover of Indian cuisine or a newcomer to its flavors, this Chana Saag is the perfect dish to savor the richness of traditional Indian flavors. We transform humble ingredients into a nourishing and flavorful meal.
Start by making the onions sweet and golden. Imagine them as the cozy base for your spices. Next, garlic, ginger, and, if you’re feeling brave, add some green chili for more flavor and depth. Allow them let them sizzle for just two minutes, filling your kitchen with an incredible aroma. Throw in crushed tomatoes and powdered spices, and the flavor base is complete. Next, bring in the spinach and let the leaves wilt and mingle with your spiced tomato base. Allow our mixture to cool down, then bring in some brightness with fresh cilantro and lemon juice. Blend everything together to make a creamy green, velvety smooth curry to add to your protein-rich chickpeas.
Modification suggestions:
Please feel free to use thawed frozen spinach if you don’t have fresh. Just make sure to squeeze all the moisture out.
If you want an extra creamy curry, add 1/2 a cup of full-fat coconut milk. This will make the curry rich and velvety and will bring out the vibrant green color.
Garnish your Plant-Based Whole30 Chana Saag with lemon wedges and fresh cilantro to complete the dish, and serve with a simple kachumber salad.
Ingredients
- 2 tbsp olive or avocado oil
- 1 tsp cumin seeds
- 1 onion chopped
- 1 tsp salt
- 3 garlic cloves chopped
- 1 in piece ginger grated
- 1 green birdseye chili chopped (optional)
- 1-14 oz (or 400g) can crushed tomatoes
- 1.5 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground turmeric powder
- 1/2 tsp ground coriander powder
- 4-5 cups spinach leaves chopped
- 1.5 cups water
- 1/2 cup fresh cilantro chopped
- 2 tbsp lemon juice
- 1/2 tsp garam masala powder
- 2 cans chickpeas rinsed and drained
Instructions
- HEAT oil in a heavy bottom deep pan or pot on a medium flame, fry onions until translucent and slightly golden.
- ADD the garlic, ginger, and green chili (if using) and sauté for 2 minutes.
- ADD crushed tomato along with your powdered spices. Stir through and cook for 2 minutes.
- STIR in spinach and 1 cup of water. Cook for 5 minutes.
- TURN OFF the stove and let spinach mixture cool a bit. Add in your fresh cilantro, 1/2 cup more water, and lemon juice.
- BLEND mixture either using a hand blender or in a standing blender.
- TRANSFER spinach puree back to the pot if you used a standing blender. Turn the stove back on to a medium flame. Stir in garam masala and chickpeas.
- HEAT through, adding more water to adjust consistency if needed. Then taste and adjust seasoning to your preference, and serve!
