Chana Saag!
When you open the fridge and realise that everything needs peeling, chopping and cooking, but you are hungry right now so think you’ll reach for the biscuits instead… remember this recipe! If you follow this blog, you might know that chickpeas are one of my staple store-cupboard ingredients as they are so versatile, full of protein and quick to make into something tasty. This recipe is a quicker version similar to these popular chana saag daal and chana saag paneer recipes.
Chana Saag recipe
As this is a quick and easy recipe, the ingredients used are easy to source and use. You just need a tin of chickpeas, a couple of bits of frozen spinach (or a few handfuls of fresh), a splash of milk, garlic and cumin powder. If you have any, you can also add a bit of powdered coriander and if you want a more yellow colour to your food, you can add a bit of turmeric. That’s it!
Quick and easy chickpea and spinach dish
- 1 x 400g tin chickpeas (& liquid)
- 2 x balls cubes spinach (or a couple of handfuls of fresh)
- 1/2-1 mug milk of choice (I used unsweetened oat)
- 1 teaspoon garlic granules
- 1 teaspoon cumin powder
- *1/4 teaspoon coriander powder (optional)
- *1/4 teaspoon turmeric powder (optional)
Tip the whole contents of the chickpeas (chickpeas & liquid) into a pan and start to heat on a medium heat.
If using frozen spinach, add this to the pan, then put a lid on for 2-3 minutes. (if using fresh spinach, skip this step).
Add the milk and stir everything together. Replace the lid and allow to cook for a further 1-2 minutes.
Sprinkle the garlic and the cumin over the chickpeas and mix to combine. Cover and cook for 5-6 minutes. (If using fresh spinach, add this for the last 2-3 minutes of cooking).
Check the consistency is to your liking and either cook a bit longer, remove from the heat or add a splash more milk. Do a quick taste test and add more spice if needed.
Enjoy!
What do I need?
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Serving
Serve your chana saag with a delicious chopped mixed salad, some soft and fluffy naan bread, or just with your favourite grain or popadoms.
Storing
Once cooled, store any extra in the fridge in a sealed (or at least covered) container. This will last well in the fridge, but try to eat within 3 days. Chickpeas freeze well, so this chana saag can be frozen (portioned and labelled) for up to 3 months.
Sharing
Are you sharing this or keeping it all to yourself? I’ve made this a few times so far as it’s quick and easy for lunch or dinner so it’s easy to share!
As always, I love hearing about any recipes of mine you try, any ideas you adapt or suggestions you have for future recipes. Please share and tag me @LifeDietHealth or using #LifeDietHealth on Instagram, Pinterest, Facebook or Twitter.
Leave me a comment below… I love to chat!
I hope to speak with you soon
Laurena x
I’ve never had chickpeas! I’m gonna give your recipe a try this week. It’s fun to try new foods!
Oh wow! I think I’ve probably had your share lol! They are a great protein standby for quick and easy meals, and you can add them to so many things. Let me know what you think of them, and check out my other recipes with chickpeas in too! Enjoy!
For sure, I will! Thank you so much!