From Bon Appétit · Shilpa Uskokovic · · 1m 30s
Chickpea saag at home in 45 minutes
A vegetarian weeknight dinner that tastes like takeout but uses frozen spinach and canned chickpeas.
In brief
A vegetarian weeknight dinner that tastes like takeout but uses frozen spinach and canned chickpeas. You can make restaurant-quality chickpea saag at home with pantry staples in under an hour. Originally reported by Bon Appétit.
Takeout staple, homemade
Chickpea saag is a comforting vegetarian dish that's easier to make at home than you'd think. This version uses frozen spinach and canned chickpeas, making it budget and pantry-friendly.
“This take-out staple is easy enough to recreate at home and fantastic for family dinners.”
Start with aromatics
Melt butter and cook sliced white onion, garlic, ginger, and cumin seeds until the onion is translucent. This takes about 8 to 10 minutes and builds the flavor base.
Blend the base
Add Greek yogurt and turmeric to the cooked aromatics, cook for 2 minutes, then transfer to a blender. Add thawed frozen spinach, serrano chile, and garam masala, then blend until very smooth.
Add chickpeas and finish
Return the purée to the skillet and stir in rinsed canned chickpeas. Cook over medium-low heat until heated through, being careful not to bring it to a simmer or the saag may split.
Serve with rice and naan
Transfer to a bowl and serve with steamed rice, warm naan, lime wedges, and extra yogurt on the side. Leftovers taste even better the next day.
“Leftover saag, if any, tastes even better the next day.”
Optional fenugreek boost
If you have kasuri methi or dried fenugreek leaves on hand, crumble a pinch into the spinach when blending. It adds extra fragrance and depth to the finished dish.
What to remember
You can make restaurant-quality chickpea saag at home with pantry staples in under an hour.
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