There’s just something undeniably cozy about a steaming bowl of chana saag — especially when it’s packed with creamy chickpeas and tender spinach, simmered in a richly spiced tomato-onion masala. This Chickpea and Spinach Chana Saag is a humble, earthy dish that’s deeply rooted in Indian comfort food traditions. It borrows inspiration from the classic chana masala and saag recipes, but with a heartier, more vegetarian-focused twist. Perfect for a weeknight dinner or a make-ahead meal, this dish checks all the boxes of a satisfying, soul-warming bowl that also happens to be packed with plant-based protein and fiber. If you love exploring vegetarian recipes or diving into comforting Indian chaat recipes with a modern touch, you’re going to adore this one.
Creamy Chickpea and Spinach Chana Saag
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Indian
Heavy-bottomed skillet or sauté pan Essential for evenly cooking the masala and reducing the risk of burning the spices. A Dutch oven or large saucepan also works well.
Blender or immersion blender To puree the tomatoes or create a smooth spinach blend, depending on your texture preference. If you don’t mind a rustic texture, you can skip blending altogether.
Wooden Spoon or Spatula For stirring without scratching your cookware.
Chef’s knife and chopping board For prepping the aromatics and spinach.
- Cooked chickpeas – 2 cups or 1 can, drained and rinsed; for best results, use homemade chickpeas soaked overnight and cooked until tender. You can also try black chana if you want an earthier base, reminiscent of a kala chana recipe Indian households often make.
- Fresh spinach – 5 cups chopped (or 1 package frozen spinach, thawed and squeezed dry)
- Onion – 1 large finely chopped
- Tomatoes – 2 medium pureed or finely chopped
- Garlic – 4 cloves minced
- Ginger – 1-inch piece grated
- Green chili – 1 small slit (optional for heat)
- Garam masala – 1 teaspoon
- Coriander powder – 1.5 teaspoons
- Cumin seeds – 1 teaspoon
- Turmeric powder – ½ teaspoon
- Red chili powder – ½ teaspoon adjust to taste
- Salt – to taste
- Oil or ghee – 2 tablespoons
- Water or vegetable broth – ½ to ¾ cup depending on desired consistency
- Lemon juice – 1 tablespoon to finish
- Optional but Recommended
- Kasuri methi dried fenugreek leaves – 1 teaspoon, crushed
- Fresh cilantro – a handful chopped, for garnish
Step 1: Prep Your Aromatics
Start by heating the oil or ghee in your skillet over medium heat. Once hot, add cumin seeds and let them sizzle for a few seconds until fragrant.
Step 2: Sauté the Onion, Garlic, and Ginger
Add the chopped onions and sauté until they turn golden brown — this step builds the flavor base. Toss in the minced garlic, grated ginger, and green chili. Sauté for another 2 minutes.
Step 3: Build the Masala
Add the turmeric, coriander powder, red chili powder, and a pinch of salt. Stir briefly to toast the spices without burning them. Then add the pureed or finely chopped tomatoes. Cook this mixture until the oil begins to separate — about 6 to 8 minutes.
Step 4: Fold in the Spinach
Add chopped spinach and a splash of water. Let it cook down for 5–7 minutes. If you prefer a smoother texture (more like a traditional saag), use an immersion blender to puree part or all of the mixture.
Step 5: Add the Chickpeas
Now, add your cooked chickpeas to the pan. Stir everything together and add more water or broth to adjust consistency to your liking. Let it simmer for another 10–12 minutes so the flavors meld beautifully.
Step 6: Final Seasoning
Sprinkle in the garam masala and kasuri methi if using. Stir, let it simmer for 2 more minutes, and finish with a squeeze of fresh lemon juice to brighten everything up.
Step 7: Garnish and Serve
Top with chopped cilantro and serve hot!
Perfect Pairings
Chana saag pairs beautifully with a range of Indian flatbreads and grains. Here are some of our favorites:
- Steamed basmati rice – A fluffy base to soak up all the masala.
- Jeera rice – A fragrant cumin-flavored rice that adds a nice layer of depth.
- Roti or chapati – Whole wheat flatbreads make a healthy and satisfying pairing.
- Naan – Soft and slightly buttery, naan brings indulgence to the table.
- Besan chila – Want to keep things entirely legume-based? Try a chickpea flour pancake as a side — it complements the saag surprisingly well and is perfect for those who love chickpea recipes with texture.
For a fun and casual serving idea, spoon the chana saag into small bowls and serve alongside papdi or puffed rice for a hearty chana chaat recipe spin!
Looking for condiments? A simple cilantro-mint chutney from your favorite chatni recipes selection adds freshness. A dollop of plain yogurt or raita is also fantastic for balance.
FAQs
1. Can I use canned chickpeas for this recipe?
Absolutely! Canned chickpeas are a great time-saver. Just be sure to rinse and drain them well. If you're a fan of the firmer texture in a kala chana recipe Indian style, try using canned black chickpeas instead.
2. Can I substitute the spinach with other greens?
Yes! Mustard greens, kale, or even collard greens can be used. Just note that tougher greens need a bit more cooking time to soften properly.
3. Is this dish spicy?
Not inherently, but the spice level can be adjusted to your preference. The green chili and red chili powder can be dialed up or down.
4. Can I make this in advance?
Definitely. In fact, it tastes even better the next day as the flavors develop. It keeps well in the fridge for up to 4 days and freezes beautifully.
5. What other chickpea-based dishes can I try if I love this?
If you’re loving the flavor of chana dishes, try out a chana salad recipe for something light and fresh, or explore a chana dal recipe for a more traditional lentil-forward dish. Want something snacky? Whip up a quick black chana chaat for your next get-together.
