I used to get confused about the difference between chana saag and chana palak. The common elements are chickpeas, split or whole, and leafy greens. As it turns out, palak means spinach, whereas saag can mean any leafy green, including spinach but also mustard greens, kale, fenugreek leaves or whatever suits your fancy.
No matter the greens you choose to include, this classic North Indian dish deserves to be served up often. The creaminess of silky spinach and coconut milk embraces the plump buttery chickpeas and the range of spices used to aromatically enhance the experience. It's a luxurious dish that is nonetheless not overly spicy nor too rich. Serve up with brown rice for a special earthy and nourishing meal, or with your favorite flat breads.
|Chana Palak (Spicy Chickpeas and Spinach)|
|Recipe by Lisa Turner|
Published on January 5, 2017
Classic north Indian chickpea and spinach curry simmered in coconut milk and aromatic spices
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I'm sharing this with Jac's Meat Free Mondays, also Eat Your Greens, co-hosted by The Veghog and Shaheen, and as well My Legume Love Affair, a long-running event administered by me, and kindly hosted this month by Rafeeda of The Big Sweet Tooth.
Other chickpea vegetable dishes to enjoy from Lisa's Vegetarian Kitchen:
Spicy Sour Chickpea Masala
Chickpeas in a Creamy Coconut Tamarind Gravy
Kashmiri Chickpeas with Mushrooms
Chickpea and Paneer Tomato Curry