Bowls
Chana Saag with Basmati Rice
Chickpeas simmer in a warmly spiced tomato sauce with finely chopped spinach, served over basmati rice for a substantial plant-based dinner.
Inspired by Indian-inspired chickpea and spinach curries
Prep
15 min
Cook
30 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 16 ingredients
- • 1 cup dry basmati rice
- • 1 1/2 cups water for rice
- • 2 tablespoons neutral oil
- • 1 onion, finely diced
- • 3 garlic cloves, minced
- • 1 tablespoon grated fresh ginger
- • 1 teaspoon ground cumin
- • 1 teaspoon ground coriander
- • 1/2 teaspoon turmeric
- • 1 can crushed tomatoes (14 ounces)
- • 2 cans chickpeas (15 ounces each), drained and rinsed
- • 1/2 cup water for curry
- • 10 ounces frozen chopped spinach, thawed
- • 1 teaspoon garam masala
- • 1/2 teaspoon kosher salt
- • 1 tablespoon lemon juice
View ingredient-by-ingredient match
- 1 cup dry basmati riceMissing
- 1 1/2 cups water for riceMissing
- 2 tablespoons neutral oilMissing
- 1 onion, finely dicedMissing
- 3 garlic cloves, mincedMissing
- 1 tablespoon grated fresh gingerMissing
- 1 teaspoon ground cuminMissing
- 1 teaspoon ground corianderMissing
- 1/2 teaspoon turmericMissing
- 1 can crushed tomatoes (14 ounces)Missing
- 2 cans chickpeas (15 ounces each), drained and rinsedMissing
- 1/2 cup water for curryMissing
- 10 ounces frozen chopped spinach, thawedMissing
- 1 teaspoon garam masalaMissing
- 1/2 teaspoon kosher saltMissing
- 1 tablespoon lemon juiceMissing
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Method
Recipe notes
Chana saag centers intact chickpeas and finely chopped greens rather than the softened red lentils of dal. Blooming the spices briefly in oil builds flavor, while adding garam masala near the end retains its aroma. Frozen chopped spinach makes the method practical without relying on a blender or cream.
Planning, storage, and serving
Storage and reheating
Cool rice and curry promptly in separate shallow containers, refrigerate within two hours, and use within 3 days. Reheat rice and curry until steaming hot throughout; freeze curry separately up to two months.
Make-ahead tips
Dice onion and thaw spinach in the fridge a day ahead. Cook the curry for several lunches, adding lemon after reheating and making or safely chilling the rice separately.
What to serve with it
- - Cucumber lemon salad
- - Roasted cauliflower
- - Personally suitable flatbread
Equipment needed
- - Lidded rice saucepan
- - Wide curry saucepan
- - Wooden spoon and sieve
Difficulty explained
Canned chickpeas and frozen spinach shorten the cooking; the only sequencing is softening onion, blooming spices, and simmering the sauce while the rice cooks.
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Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Diced tomatoes, lightly crushed
Use the same can size of diced tomatoes and crush them briefly with a potato masher.
Bottled 100% lemon juice
Use slightly less bottled lemon juice, then adjust after tasting.
Meyer lemon juice
Use the same amount of Meyer lemon juice.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Scorching ground spices before adding tomatoes makes the whole sauce bitter; bloom them only briefly.
- Leaving chickpeas undrained changes both saltiness and the intended curry consistency.
- Adding lemon early in a long simmer dulls its fresh finish; stir it in after turning off the heat.
Nutrition Context
- The estimate includes one quarter of the chickpeas, spinach curry, oil, and dry rice; extra bread or yogurt is additional.
- Chickpeas supply plant protein and fiber. Rice adds the main starch component, and canned tomato sodium varies by label.
FAQ
Is this the same as dal?
No. The chickpeas remain intact, while dal is built around lentils or split pulses that soften differently.
Do I need a blender?
No. Finely chopped spinach cooks directly into the tomato sauce and leaves a pleasantly textured curry.
Can I use dried chickpeas?
Yes, after separately soaking and fully cooking them. Use about three cups cooked drained chickpeas; that extra cooking time is not included.
Is it very spicy?
The listed spices provide warmth without chile heat. Add personally suitable chile separately if wanted.
Why add garam masala at the end?
Its aromatic spices retain more fragrance with a brief finish than with the entire tomato simmer.
What sides pair best with this dish?
Good pairings include Cucumber lemon salad; Roasted cauliflower; Personally suitable flatbread. Choose one or two based on how substantial you want the meal to be.