This easy chana saag recipe is vegan, gluten free and comes together rather quickly. A quick weeknight dinner which is ready in no time and it’s healthy too! cooked with onion, tomatoes & spices makes a comforting meal. Serve it with rice or any bread of your choice.
800 grams chickpeas (soaked and cooked until tender) or you can use 2 x 400g tinned chickpeas.
600g fresh baby spinach
2 tbs oil - I use coconut oil
1 large onion finely chopped
1 tsp minced garlic
1 tsp minced ginger
2 small tomatoes pureed
1.5 tsp Kashmiri red chilli powder
1/4 tsp turmeric powder
1/2 tsp ground cumin
1tsp ground coriander
1 tsp garam masala
Salt to taste
1.5 cups water
Chopped cilantro for garnish
1. In a medium-sized pan, add the oil on medium-high heat. Add the chopped onion and fry until golden brown.
2. Add the ginger and garlic paste and saute for 1minute. Then add the chilli powder, turmeric powder, garam masala, ground cumin, ground coriander and saute on medium heat for a minute. Now add the pureed tomatoes and cook for 3-5 minutes until they have cooked through. Add a little water if needed.
3. Add the chickpeas and cook on high heat for a few minutes. Add 1.5 cups of water and reduce the heat to medium to low, cover the pot and cook for about 15-20 minutes stirring occasionally.
4. Now add the spinach, and cook on high heat for 2-3 minutes until you can see the oil separating from the curry. Garnish with chopped cilantro and serve.