close

Want more recipes?

Download our recipe app and get hundreds of whole-food, plant-based recipes at your fingertips.

4.7
description
Download the app
  • Prep-time: / Ready In:
  • Makes 5 cups

A staple of Northern Indian cuisine, saag is a spinach dish best enjoyed with grains or Indian bread to soak up its soupy deliciousness. Rather than paneer, this vegan saag recipe is studded with chickpeas, for a satisfying touch of starchiness.

Tip: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. 

Vegan saag with chickpeas shown in copper bowl

Ingredients

  • ½ teaspoon cumin seeds
  • 2 onions, finely chopped (2 cups)
  • 8 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1½-inch piece serrano chile, finely chopped (see tip in intro)
  • 2 tomatoes, finely chopped (1 cup)
  • ½ teaspoon ground turmeric
  • ⅛ teaspoon cayenne pepper
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon ground cinnamon
  • Sea salt and freshly ground black pepper, to taste
  • 2 bunches (1 lb.) fresh spinach, washed and drained
  • 2 15-oz. cans chickpeas (garbanzo beans), rinsed and drained
  • 1 tablespoon lime juice

Instructions

  1. Heat a large skillet over high until a few drops of water sizzle when sprinkled in the pan. Add cumin seeds; toast 1 minute. Add onions, garlic, ginger, serrano chile, and ¼ cup water. Reduce heat to medium. Cover and cook 10 to 15 minutes or until onions are tender, stirring frequently and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
  2. Add the next five ingredients (through cinnamon) to skillet. Season with salt and black pepper. Cook, uncovered, about 5 minutes or until tomatoes are soft. Stir in spinach; cook about 10 minutes more or until spinach is wilted, stirring occasionally. Remove from heat; let cool slightly.
  3. Transfer spinach mixture to a blender; add 1 cup water. Cover and blend until smooth. Return sauce to skillet. Add chickpeas. Cook until heated through. Stir in lime juice.
tags:

Comments (12)

(4.63 from 8 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit
Lindsay3 months ago
Reply
Do you want to report this comment as inappropriate?

Agree with all comments below that this recipe is delicious, but definitely at least double the spices- without it, I can only imagine that it would be bland. I just love how healthy AND delicious this recipe is. I am sure you will love it too!

Ashley C11 months ago
Reply
Do you want to report this comment as inappropriate?

This was really good. I doubled the spices like everyone else in the comments. All but the cayenne. Still spicy but delicious!

Faith Alfreda Tyler12 months ago
Reply
Do you want to report this comment as inappropriate?

I also double or triple the spices for layers of full flavor, without it, I wouldn’t be WFPB. I cannot enjoy bland food 🙂

Kim Bodeau12 months ago
Reply
Do you want to report this comment as inappropriate?

This is really good. I did increase spices but I always do. This is a keeper

Chris Cummings12 months ago
Reply
Do you want to report this comment as inappropriate?

What kind of tomatoes?

Elizabeth12 months ago
Reply
Do you want to report this comment as inappropriate?

Love this recipe! I like how it’s not too spicy! I don’t/won’t eat spicy food. I have an Indian friend that makes it way too spicy! So this is perfect

Verónica1 year ago
Reply
Do you want to report this comment as inappropriate?

Delicious! Thank you!

Lydia1 year ago
Reply
Do you want to report this comment as inappropriate?

This is a go-to of ours. I do triple the spices, but the taste is delicious!

Cynthia McCaskill1 year ago
Reply
Do you want to report this comment as inappropriate?

I am forever disappointed in the spice flavoring of almost all their recipes, this one included. It tastes very “American bland”. The flavors are nothing compared to what you get in a real Indian restaurant.

Karin Rush12 months ago
Do you want to report this comment as inappropriate?

I at least double the herbs and spices to almost all recipes too.

Kate1 year ago
Do you want to report this comment as inappropriate?

I agree. I doubled, if not tripled most of the spices and the lime juice. That was all it needed and did the trick!

Will1 year ago
Reply
Do you want to report this comment as inappropriate?

Sooooo good

Healthy eatingshouldn't be a hassle

With weekly meal plans, Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Get meal planner

Discover finger-lickin’good food with our app

Get inspired! Our chefs add delicious new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the recipe app
Headshot of Darshana Thacker
about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.

Vegan saag with chickpeas shown in copper bowl see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Copy link
Powered by Social Snap