Imagine a dish that combines the creamy richness of coconut milk, the earthy warmth of Indian spices, and the nutritional powerhouse of spinach and chickpeas - all baked to perfection in one mouthwatering casserole. This Baked Chana Saag is not just a meal; it's a culinary journey that will transport your taste buds straight to the vibrant streets of India, while keeping things incredibly healthy and satisfying. Whether you're a vegetarian, a spice lover, or simply someone who craves a delicious and easy-to-make dinner, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 2 cups spinach
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- Salt and pepper to taste
- 2 tbsp coconut milk
- 2 tbsp olive oil
Instructions
- Preheat the oven to 375°F (190°C), ensuring the rack is positioned in the middle of the oven.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly to prevent burning.
- Incorporate cumin, coriander, and turmeric into the onion-garlic mixture, stirring to evenly distribute the spices and release their aromatic oils.
- Add drained and rinsed chickpeas to the skillet, stirring to coat them with the spice mixture. Cook for 2-3 minutes.
- Gradually add spinach to the skillet, stirring until the leaves begin to wilt and reduce in volume.
- Pour in coconut milk, stirring to combine all ingredients. Season with salt and pepper to taste.
- Transfer the mixture to a baking dish, spreading it evenly. Cover with aluminum foil to prevent excessive moisture loss.
- Bake in the preheated oven for 20-25 minutes, removing the foil during the last 5 minutes to allow slight browning.
- Remove from oven and let rest for 5 minutes before serving. The dish will be hot and the flavors will have melded together.
- Serve hot, optionally garnished with fresh cilantro or a dollop of yogurt, accompanied by rice or naan bread.
Tips
- Drain chickpeas thoroughly to ensure they crisp up nicely and absorb the spices completely.
- Toast your whole spices briefly before grinding to enhance their flavor profile and aromatic intensity.
- Use fresh spinach if possible, as it provides better texture and more vibrant color than frozen spinach.
- Don't skip the coconut milk - it adds a luxurious creaminess and helps bind all the flavors together.
- For extra protein, consider adding a sprinkle of paneer or tofu cubes before baking.
- Allow the dish to rest for 5 minutes after baking to let the flavors meld and settle.
- Adjust spice levels by increasing or decreasing turmeric, cumin, and coriander to suit your taste preferences.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 0mg
