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Vegan Chana Saag
Chickpeas and spinach simmered together in a spiced tomato and coconut milk gravy, hearty, nourishing and fully plant-based.
Total time
45 min
Prep
15 min
Cook
30 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegangluten-free
Ingredients
600gcooked chickpeas
400gfresh spinach
400gcrushed tomatoes
200mlcoconut milk
1large onion, diced
4 clovesgarlic, minced
2cmfresh ginger, minced
2 tspground cumin
1 tspturmeric
1 tspgaram masala
1 tspchilli powder
3 tbspcoconut oil
1 handfulfresh coriander
Instructions
1
Blanch spinach in boiling water 2 minutes, drain and blend roughly.
2
Fry onion in coconut oil until golden, add garlic and ginger.
3
Add all spices, cook 2 minutes.
4
Add tomatoes and cook 8 minutes.
5
Add chickpeas and coconut milk, simmer 10 minutes.
6
Stir in blended spinach.
7
Simmer 5 more minutes.
8
Season generously, scatter with coriander and serve with rice.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
520
Protein
19.4g
Fat
27.1g
Carbs
57.2g
Fiber
17.3g
Sodium
109mg
Reviews
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★★★★★
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