Chana Saag — Chickpea and Spinach Masala

Other Fast With Oil Published June 11, 2026

This is what happens when you put chickpeas and a mountain of spinach into the same pot and let them get to know each other. The chickpeas hold their shape and give you something to chew; the spinach melts into a dark, iron-rich gravy spiced with cumin, garam masala, and a hit of ginger. It is the kind of dish that makes you feel stronger after eating it — earthy, green, and genuinely filling, with the protein of the chickpeas and the minerals of the greens working together.

Written for an oil day. For strict no-oil days, build the masala in water instead of oil; the spinach releases enough moisture to carry the spices.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 35 minutes

INGREDIENTS

- 2 cans (800g total) chickpeas, drained and rinsed
- 400g fresh spinach (or 300g frozen, thawed), roughly chopped
- 2 tablespoons vegetable oil (omit for strict days)
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 green chili, minced (optional)
- 2 tomatoes, chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon salt, or to taste
- 1 cup water
- Juice of 1/2 lemon
- Steamed rice or flatbread, to serve

METHOD

1. Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 20 seconds. (For strict days: skip oil and cumin seeds; begin with the onion in 1/4 cup water.)

2. Add the onion and cook 6-7 minutes until soft and golden. Add the garlic, ginger, and green chili and cook 1 minute until fragrant.

3. Stir in the tomatoes, coriander, and turmeric. Cook for 5-6 minutes until the tomatoes break down into a thick paste.

4. Add the chickpeas and water. Bring to a simmer and cook 8 minutes, mashing a few chickpeas against the pan to thicken the gravy.

5. Pile in the spinach in handfuls, stirring each batch until it wilts down. Once all the spinach is in, simmer 5 minutes until dark and silky.

6. Stir in the garam masala, salt, and lemon juice. Taste and adjust. Serve hot over rice or with warm flatbread.

NOTES

- For a creamier, restaurant-style gravy, blend half the cooked spinach with a little water before returning it to the pot.
- Frozen spinach works perfectly and is faster; squeeze out excess water before adding.
- For strict no-oil days, sweat everything in water — the spinach makes the dish lush without any fat.
- A spoonful of coconut milk (oil days) turns this into a richer korma-style curry.