Name: Chickpea + spinach curry (chana saag)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 800 g chickpeas, cooked; 200 g spinach; 400 g diced tomatoes; 400 ml canned coconut milk; 1 medium onion; 3 cloves garlic; 1 tbsp ginger; 1 tbsp garam masala; 1 tsp turmeric

Recipes
Chickpea + spinach curry (chana saag)
VeganVegetarianHalalKosher📦 Batch cook❄ Freezer-friendly

Vegan, 18 g protein, 13 g fiber per serving. Freezes for weeks.

kcal

410

P

18g

C

48g

F

16g

⏱ 30 min✂ 10 prep👤 4 serves🧊 4fridge

Ingredients

800 g chickpeas, cooked
200 g spinach
400 g diced tomatoes
400 ml canned coconut milk
1 medium onion
3 cloves garlic
1 tbsp ginger
1 tbsp garam masala

Steps

Dice onion. Mince garlic and ginger.
Sauté onion in oil 3 min. Add garlic, ginger, garam masala, turmeric. Cook 1 min.
Add tomatoes, simmer 5 min. Stir in coconut milk.
Add chickpeas, simmer 15 min. Add spinach last 2 min until wilted.
Portion and freeze for up to 2 months.

Per serving micros

% of adult daily reference intake (FDA/EFSA averaged)

Iron
33%
Calcium

1 tsp

turmeric

14%

B12

0%

Omega-3

64%

Zinc

48%

This recipe has negligible B12. Vegans should supplement separately (B12 is the one nutrient plants don't reliably provide).

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