Chana Saag (Chickpeas and Spinach in a Spicy Tomato Sauce)
Vegan, Gluten Free
Yield: 5-6 servings
  • 1 cup long grain brown rice
  • 1 russet potato, cubed
  • 1 (14 ounce) can whole tomatoes, drained
  • 1 cup coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • Dash fresh ground black pepper
  • 1 tablespoon coconut oil
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 1 (14 ounce) can chickpeas
  • 2 cups spinach
  1. Cook rice according to package directions. Steam potatoes until just tender.
  2. In a blender, combine tomatoes, coconut milk, curry powder, ginger, salt, cumin, cayenne, and black pepper. Blend until smooth.
  3. Heat coconut oil in a large pot over medium heat. Add the onion and sauté until lightly browned, about 5-7 minutes. Add the garlic and sauté another 30 seconds.
  4. Add the sauce, chickpeas, and potatoes. Bring to a boil, then reduce heat to low and simmer for 10 minutes, stirring occasionally.
  5. Add the spinach and simmer another 5 minutes, until spinach is wilted. Adjust salt, pepper, and cayenne (to increase heat) to taste. Serve over rice.
Nutrition Information
Serving size: 1 bowl Calories: 290 Fat: 11g Saturated fat: 8g Trans fat: 0g Carbohydrates: 43g Sugar: 3g Sodium: 390mg Fiber: 7g Protein: 8g Cholesterol: 0mg
Recipe by Handful of Raspberries at