🛒 Ingredients
- 400g cooked chickpeas
- 300g fresh spinach
- 1 large onion
- 4 garlic cloves
- 2cm fresh ginger
- 400g crushed tomatoes
- 1 tablespoon garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- cayenne pepper to taste
- coconut oil
👨🍳 Step-by-step instructions
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Sauté the onion in coconut oil until golden.
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Add grated garlic and ginger, sauté for 2 minutes.
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Stir in the spices and toast for 30 seconds.
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Add the crushed tomatoes and cook for 10 minutes until reduced.
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Add the chickpeas and spinach. Cook for 10 minutes. Serve with basmati rice or naan.
💡 Chef's tip
Use whole spices (cardamom, cinnamon, cloves) at the beginning, frying them in the oil to infuse their flavor before adding the onion.
📝 Our take
Chana Saag is the curry that most easily wins over people who do not normally eat Indian food — it is not searingly hot and the chickpeas provide a satisfying heartiness that needs no meat. Whole spices bloomed in oil at the start are what separates a flat curry from one with real layers of flavour.
🍷 Wine & food pairing
Natural mango lassi or cardamom yogurt. For wine drinkers, a Viognier or dry Riesling has the right acidity and fragrance to work with the spices.
Suggested wine: Mango lassi (non-alcoholic) or lemon water
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