Vegan Chana Saag
This hearty chickpea and spinach curry is the kind of weeknight dinner that makes your whole kitchen smell incredible from the very first sizzle of cumin seeds hitting hot oil. Layers of garam masala, coriander, turmeric, and cayenne build a deeply spiced tomato base that clings to every chickpea, while handfuls of baby spinach wilt right into the sauce for color, nutrition, and a subtle earthiness. The whole thing comes together in a single skillet or Dutch oven, which means less cleanup and more time enjoying dinner. Because every ingredient here is naturally plant-based ā from the pantry spices to the canned chickpeas and fresh greens ā there's nothing to swap out or second-guess. A squeeze of fresh lemon juice at the end brightens everything up and keeps the flavors lively rather than heavy. Serve it over basmati rice or scoop it up with warm naan, and finish with a handful of chopped cilantro if you have it on hand. This one serves four and is the kind of recipe you'll find yourself coming back to again and again.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
4 servings
- 3 tbsp neutral oil (such as avocado or canola oil)
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, finely grated
- 1 tsp cumin seeds
- 1 can (14 oz) diced tomatoes
- 1 Ā½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- Ā½ tsp ground turmeric
- Ā½ tsp cayenne pepper
- 2 cans (15 oz each) chickpeas, drained and rinsed
- Ā½ cup water
- 1 tsp salt, plus more to taste
- 5 oz baby spinach (about 5 packed cups)
- 1 tbsp fresh lemon juice
For serving
- cooked basmati rice or naan, for serving (optional)
- fresh cilantro, roughly chopped, for serving (optional)
Instructions
- 1
Heat the oil in a large deep skillet or Dutch oven over medium heat until shimmering. Add the cumin seeds and cook, stirring, until they sizzle and turn a shade darker, about 30 seconds ā watch closely, as they can burn quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and golden at the edges, 8ā10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!