Slow Cooker Chana Saag

Name: Slow Cooker Chana Saag
Total time: 7 h 15 min
Yield: 3 serving(s)
Ingredients: 5 cups fresh baby spinach, or to taste, chopped; 1 (15 ounce) can chickpeas, drained and rinsed; 1 tomato, diced; 1 small onion, minced; ⅓ cup water; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1 teaspoon ground cumin; 1 teaspoon red chilli powder; 1 teaspoon salt; ½ teaspoon ground turmeric; ½ teaspoon garam masala; ½ teaspoon amchoor (ground dried mango)

Ministry of Curry Website

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Chickpeas stew with onion, tomato, cumin, turmeric, and garam masala in your slow cooker before getting a healthy dose of spinach to create this classic vegan Indian dish.

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Directions

Mealthy Tip

Serve this over rice or with naan (Indian-style flatbread). You can use 1 teaspoon lemon juice in place of the amchoor, if needed.

Nutrition Facts

Per Serving: 197 calories; 3g fat; 33.8g carbohydrates; 11g protein; 0mg cholesterol; 1159mg sodium.

Full nutrition

Amount Per Serving
Calories 197		Calories from Fat28
% Daily Value*
Total Fat 3g		5%
	Saturated Fat0g	2%
	Trans Fat0.0g
	Polyunsaturated Fat1.3g
	Monounsaturated Fat0.7g
Cholesterol 0mg		0%
Sodium 1159mg		48%
Total Carbohydrate 33.8g		11%
	Dietary Fiber10g	38%
	Sugars7.3g
Protein 11g

Vitamin A102%		Vitamin C40%
Calcium9%		Iron29%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Indian One Pot Or Pan Dinner Vegetarian Slow Cooker No Meat Spinach Chickpeas Garbanzo Beans Legumes

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

Katie Hason says:

Mouthwatering chana saag. I have made this dish a few times but this is by far one of the best recipes to date. All of the aromatic seasonings really take this stew to this next level. If you're looking to make an easy, impressive meal, this is it.

Sam Dalton says:

This chana saag was perfect with the homemade naan bread that my wife made. It was very flavorful and aromatic, and I would definitely make it again

Pinney Stern says:

I was the substitution queen here. I used my pressure cooker for 30 minutes on high, I made a fake gram Marsala, substitution for internet, I used tamarind for the dried mango, I used a handful of cherry tomatoes, I used sweet potato leaves for spinach. Which by the way I put in after the 30 minutes, I released pressure added leaves and brought it back up for 1 minute, than released after 6 minutes. I also used toasted sourdough. It was really good, no left overs.

Mary Mueller says:

Can you give the cooking instructions for this using the pressure cooking option with dried beans? Thank you.

Leah Charlesworth says:

Really flavourful! We used mango chutney instead of the mango ingredient listed. Next time I will double the recipe so we have some left overs for lunch the next day. Very happy with this recipe!

Neil Morrison says:

Uh oh, I just started this, did step 1, then 2, then got confused at step 3. Step one told me to add the spinach, which I did, then step 3 tells me to add the spinach after cooking. Did I mess up? Will know in a few hours.