Anti Inflammatory Indian Chickpea Saag
This deeply spiced, plant-powered dish is the kind of weeknight dinner that tastes like it took all day — but comes together in a single skillet in well under an hour. Turmeric, ginger, cumin, and coriander are all heavy hitters when it comes to ingredients linked to reduced inflammation, and here they work together in a rich, jammy tomato base that coats every chickpea beautifully. The technique of blooming the spices in olive oil before adding the tomatoes is what gives the sauce that deep, complex flavor you'd expect from a restaurant. Handfuls of fresh baby spinach get folded in at the end, wilting into the sauce while staying bright green and nutrient-dense. A squeeze of lemon juice right before serving lifts everything and keeps the flavors sharp. This recipe serves four, making it a smart option for meal prep — it reheats wonderfully and the flavors only get better the next day.
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp garam masala
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- ½ cup water
- 10 oz fresh baby spinach
- ½ tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 7–8 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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