Spicy, Creamy Chickpeas & Spinach (Chana Saag-ish)

June  4, 2017
4 Ratings
Photo by Julia Gartland
Author Notes

Once you have your garlic-ginger-chile paste prepped (and, hint, you don't have to use a blender or food processor—you could chop them very finely, then mash with water in a mortar and pestle, or even just stir the water and minced vegetables together), all you need to do is wilt spinach, dump in a couple cans of chickpeas, add a few tablespoons of cream, temper spices in hot oil, and you're done.

It's incredibly flavorful without asking that you rummage through the spice cabinet; it needn't be accompanied by a posse of starches or proteins to become a balanced dinner (though rice, or bread, or a swoosh of cucumber-flecked yogurt across the plate would be welcome); it's easily turned vegan (sub coconut milk for heavy cream, then top with toasted coconut flakes); and you can use frozen spinach instead of fresh. If you want to use frozen spinach instead of fresh, cook 2 packages of spinach according to the packaging directions, drain well, and proceed with the recipe.

Adapted from Madhur Jaffrey's saag paneer in World of the East Vegetarian Cooking.

Sarah Jampel

  • Prep time 15 minutes
  • Cook time 40 minutes
  • Serves 4 to 6
  • one 1-inch piece of ginger, peeled and roughly chopped
  • 3 cloves garlic, peeled
  • 1 serrano or other hot green chile, roughly chopped
  • 1/4 cup canola oil plus 1 tablespoon, divided
  • 1 1/2 pounds fresh spinach (or two 9-ounce packages frozen spinach, cooked according to the package and drained)
  • 1 dash Kosher salt
  • two 15-ounce cans chickpeas, drained and rinsed
  • 4 tablespoons cream, divided
  • 1 teaspoon garam masala
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cayenne
In This Recipe
  1. In a food processor, blender, or mortar and pestle, combine the ginger, garlic, and chile pepper with 1/4 cup of water so that you have a paste.
  2. Heat 1/4 cup canola oil in a large sauté pan or Dutch oven over medium heat. When it's hot, add the garlic-ginger-chile paste and cook, stirring constantly, for about 30 seconds, until the mixture is very fragrant. Add the spinach (it's okay to work in batches) and 1/2 teaspoon salt.
  3. Stir the spinach around for 1 minute to make sure all pieces are coated in oil, then cover the pan for 15 to 20 minutes, stirring occasionally. If all the water evaporates, add 1 or 2 tablespoons of water and continue cooking.
  4. Add the chickpeas, another 1/2 teaspoon of salt, and stir until the chickpeas are mixed into the spinach. Add 3 tablespoons of cream, stir to combine, then cover and cook for another 7 to 10 minutes, stirring occasionally.
  5. When the time is almost up, heat the last tablespoon of canola oil in a small pan on a separate burner. When the oil is hot, add the garam masala, cayenne, and cumin seeds. Fry, stirring, until the spices are fragrant and toasted.
  6. Immediately pour the spiced oil into the spinach-chickpea mixture. Add the last tablespoon of cream, stir everything to combine. Eat hot or at room temperature.

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