Chickpeas with Spinach/ Chana Saag
Chickpeas and spinach combine beautifully in this dish. It's like a vegan version of saag chicken, but you will not miss the chicken. This is a great plant based entrée that is packed with flavors and micronutrients from the greens. You can also substitute the spinach with other greens of choice like kale or chard!
Ingredients
- 1 cup1 cup1 cup Chickpeas, canned or soaked , also known as garbanzo beans
- 1 bunch1 bunch1 bunch Spinach, Use a large bag of fresh spinach or 1 pack frozen spinach
- 1 whole1 whole1 whole Onion
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 1 tsp1 tsp1 tsp Ginger Garlic Paste, can substitute with chopped or ground ginger and garlic
- 0.5 tsp0.5 tsp0.5 tsp Whole Cumin Seed
- 1 tsp1 tsp1 tsp ground Coriander
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin
- 0.5 tsp0.5 tsp0.5 tsp Turmeric Powder
- 1 tsp1 tsp1 tsp Chili Powder, optional
- 0.5 cup0.5 cup0.5 cup Coconut Milk
- 1.5 tsp1.5 tsp1.5 tsp Salt
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-tomato-paste.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Cumin.jpg)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Turmeric.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-coconut-milk.png)
![](https://foodsocial.io/wp-content/uploads/2021/04/Straight-Spices-Pink-Himalayan-Salt.jpg)
![](https://foodsocial.io/wp-content/uploads/2022/08/thrive-market-avocado-oil.png)
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Chop the onions and keep them aside
- Put instant pot on sauté mode, add oil and throw in cumin seeds. Let them sizzle.
- Add the onions and sauté for a few minutes
- Add ginger garlic paste and stir
- Add frozen or fresh spinach, followed by 2 cups of water
- Add chickpeas followed by all the spice powders and salt
- Close instant pot lid and cook on manual pressure for 30 minutes (cook time will be about 15 mins if using canned chickpeas)
- When timer is up, let the pressure release naturally (natural release). Once pressure releases, open lid, turn on saute mode
- Add the tomato paste , stir in and follow with coconut milk
- Simmer for 5 minutes and turn off. You can garnish with some coconut milk while serving
Add a Note
My Notes:
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