10-Min Chana Saag
Creamy spinach and chickpeas spiked with ginger, garlic, and garam masala—no yogurt, no cream, just coconut milk and a screaming-hot skillet. Ready in 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
comfortsatisfyingindianvegetarianvegandairy-freechickpeascreamy
Ingredients
- 1 tbsp ginger, minced
- 2 cloves garlic, minced
- 1 can (15 oz) canned chickpeas, drained
- 4 cups fresh spinach, roughly chopped
- ¾ cup coconut milk, full-fat
- 1 tsp garam masala
Instructions
- 1
Heat oil in a 12-inch skillet over medium-high until shimmering, about 1 minute.
- 2
Add ginger and garlic; stir constantly for 30 seconds until fragrant.
- 3
Add chickpeas and garam masala; toss for 90 seconds.
- 4
Pour in coconut milk and bring to a gentle simmer, about 2 minutes.
- 5
Fold in spinach until wilted, about 1 minute. Season with salt and pepper to taste.
- 6
Serve hot, preferably over rice or with warm naan.
Tools you’ll need
- 12-inch skillet
- cutting board
- knife
- spoon or spatula
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