Indian Chickpea Spinach Curry (Chana Saag)

Ingredients

• 1 cup canned chickpeas (drained and rinsed)
• 4 cups fresh spinach (chopped)
• 1 cup crushed tomatoes
• 1/2 cup onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp garam masala
• 1/4 tsp chili powder(optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water(optional)
• 1 tbsp lemon juice(optional)

Instructions

1. 1

   Prep (10 minutes): Chop the onion and spinach, mince the garlic and ginger, and measure spices.

2. 2

   Cook (25 minutes): Heat olive oil in a pan over medium heat. Sauté onion until softened, 3–4 minutes, then add garlic and ginger and cook 1 minute.

3. 3

   Add cumin, coriander, turmeric, garam masala, chili powder (if using), salt, and pepper. Stir for 30–60 seconds until fragrant.

4. 4

   Stir in crushed tomatoes and water (if needed) and simmer 10 minutes.

5. 5

   Add chickpeas and simmer 8–10 minutes, then stir in spinach and cook until wilted, 2–3 minutes.

6. 6

   Finish: Stir in lemon juice (if using). Taste and adjust salt, then serve hot.