Chickpeas with Spinach/ Chana Saag (Edit recipe)

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!

5 minutes

35 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	311
Fat:	16 g
Carbohydrates:	34 g
Protein:	8 g
Cholesterol:	0 g
Sodium:	841 mg
Fiber:	9 g
Sugars:	5 g
Calculated per serving.

by Masala Paleo

Serves: 4

Ingredients

1 cup Chickpeas, canned or soaked , also known as garbanzo beans
1 bunch Spinach, Use a large bag of fresh spinach or 1 pack frozen spinach
1 whole Onion
2 Tbsp Tomato Paste
1 tsp Ginger Garlic Paste, can substitute with chopped or ground ginger and garlic
0.5 tsp Whole Cumin Seed
1 tsp ground Coriander
0.5 tsp Ground Cumin
0.5 tsp Turmeric Powder
1 tsp Chili Powder, optional
0.5 cup Coconut Milk
1.5 tsp Salt
2 Tbsp Avocado Oil

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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