Rooted in the flavors of North Indian chana saag, this curry brings comfort and warmth in a single bowl. Chickpeas (chana) are simmered in a tomato-onion base with aromatic spices and spinach, creating a wholesome vegan dish brimming with nutrients. This adaptation swaps ghee for olive oil and uses canned chickpeas for simplicity. It’s rich, earthy, and spiced just enough to awaken the senses.
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 4
Ingredients:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1-inch piece of fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- 1 (15 oz) can diced tomatoes
- 2 (15 oz) cans chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1/2 cup light coconut milk
- Salt to taste
Instructions:
- Heat olive oil in a skillet over medium heat. Add onion and sauté until golden, about 5 minutes.
- Stir in garlic, ginger, and spices. Cook for 1 minute until fragrant.
- Add diced tomatoes and cook for 3–4 minutes.
- Stir in chickpeas and coconut milk. Simmer for 10 minutes.
- Add spinach and cook until wilted, about 3 minutes. Season with salt.
Flavor & Texture:
Creamy and robust with hints of sweetness from coconut milk and tomatoes. The spices fill the kitchen with a warm, savory aroma.
Tips:
- Serve with brown rice or naan.
- Add diced sweet potato or cauliflower for extra heartiness.
Nutritional Info (Per Serving):
- Calories: 340
- Total Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 43g
- Fiber: 11g
- Protein: 13g
- Sodium: 290mg
