Spinach and Chickpeas (Chana Saag)

Our highly satisfying, creamy vegan version of this classic Indian spinach dish replaces the dairy with a plant-based milk. Rotate through different types of plant-based milk, replace the chickpeas with cubed and roasted tofu or tempeh, or with other beans or legumes like lentils. Experiment with different greens such as kale, chard, or collards. Serve along with basmati rice and a large colorful mixed salad.

Written by
Jonathan Marbas
Last updated
June 17, 2022


1 cup unsweetened soy, almond or coconut milk
½ cup yellow onion, minced
3-4 cloves garlic, minced
2 teaspoons curry powder
½ teaspoon ground cumin, optionally toasted
1 (15-ounce) can chickpeas or 1 ½ cups cooked
1 pound frozen spinach, defrosted and squeezed of moisture (1 cup)
1 teaspoon wheat-free tamari or soy sauce to taste (optional)
Pinch cayenneSea salt and ground black pepper to taste
2 tablespoons freshly squeezed lemon juice
Minced cilantro for garnish


1. Place a pot over medium-high heat. Add the soy milk, onion, garlic, curry powder, and cumin, and cook for 3 minutes, stirring occasionally. Add the chickpeas, spinach, and cayenne, and simmer for 10 minutes, stirring occasionally.
2. Add the tamari, if using, lemon juice, salt and pepper, and mix well. Garnish liberally with cilantro before serving.

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