Easy Channa Saag/Palak -Spinach and Chickpeas
Rich, creamy, wholesome, and healthy these chickpeas are vegan, gluten-free and so good for you! This Easy Channa Saag, uses a little coconut milk to great a rich and nutty creamy texture. All you need is 35 minutes and your instant pot. This is from my Sunday zoom cooking class. I am set for the first half of the week at least. And it does promise to be a busy week. And, if you run a hair salon, get ready to be mobbed.
My Ultimate Channa Saag Story
The only thing to plan around this recipe is to soak the chickpeas. And if you forget no worries, just increase the cooking time. And, I know next up you will want to ask me whether you can used canned chickpeas. You can, but seriously you guys..if you have an instant pot or electric pressure cooker put it to good use. But yes, canned chickpeas will not have quite the same depth of flavor but will work. Of course, you will need to reduce your cooking time.
And here is the fun part, there is no pureeing needed. And much like this saag alu, you can mix and match your greens. I am just keeping things simple by suggesting spinach for this recipe. Another Saag or greens based dish can be my saag chicken, and if you love your chickpeas check out my channa masala
Now here is the deal, with New York opening up and all that I have to hit pause on my weeknight Bollywood Binges. After all, I can hardly be up until all the wee hours of the morning. Life is often however about hitting a pause button. We did step out on Father’s day for dinner. The food was acceptable, but, everything felt so very special to us. I imagine that will be the case when we travel again.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group and Legume Love Group. Of course Instant Indian is ready for order, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
A gorgeous wholesome pairing of chickpeas, spinach, and coconut milk.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon whole cumin seeds
- 1 red onion, finely chopped
- 1 tablespoon minced ginger
- 1/2 tablespoon minced garlic
- 1 teaspoon powdered cumin
- 1 teaspoon powdered coriander
- 1 teaspoon red cayenne powder or to taste
- 1 teaspoon turmeric
- 2 medium tomatoes, chopped
- 3/4 cup dried chickpeas soaked overnight
- 1 and 1/2 teaspoons salt
- 10 ounces organic baby spinach
- 1/2 cup whole coconut milk
- 1 teaspoon garam masala powder
- Optional Lime juice to finish
Instructions
- Turn the instant pot onto the sauté mode and add in the oil. Heat for about 2 minutes and add in the whole cumin seeds.
- Add in the red onion and cook for 3 to 4 minutes. Add in the ginger and garlic and cook for another couple of minutes.
- Add in the cumin, coriander, red cayenne powder, turmeric and stir well. Add in the tomatoes and mix well.
- Turn off the sauté mode. Add in the chickpeas and a cup of water. Stir in the salt and stir well to make sure that you have used the water to deglaze the pot.
- Cover and set on high pressure for 18 minutes and allow a natural release. Remove the cover and turn the sauté mode back on. Stir in the spinach in batches and allow it to gently wilt. Add in the coconut milk and turn off the heat.
- Sprinkle with the garam masala powder and the lemon juice if using. Enjoy!
Saag Kofta - Chicken Meatballs with Spinach - Spice Chronicles
[…] have made everyone happy in my house, Well, except the vegetarian daughter. I however made her this Channa Saag and all worked out ok. But today’s dish is Saag Kofta- Chicken Meatballs with Spinach. This […]
Golden Millet, Chickpea, and Vegetable Pulao - Spice Chronicles
[…] One of my to do’s on weekends is to prep some chickpeas. They always find their place on my table. One of my favorite ways to use them is in this quick spinach chickpeas. […]