Instant Pot Chickpea Curry with Spinach (Chana Saag)

This Spinach Chickpea Curry, also known as Chana Saag, is a healthy vegan and gluten-free curry. This easy one-pot curry is made with chickpeas and spinach in a sauce made of onions, tomatoes, ginger, garlic and aromatic spices. Serve it with rice, quinoa, or naan for a perfect weeknight dinner!

This spinach and chickpea curry, called Chana Saag, is a variation to my popular Chana Masala made in the instant pot. Chana is the Hindi language term for  chickpeas or garbanzo beans Typically, saag is a dish cooked in a base of greens such as this Saag Aloo or Saag Paneer recipe. However this curry is different and greens are added at the end for more nutrition. Hence I prefer to call this recipe Spinach and Chickpea Curry.

It is a comforting meal after a long day. It is also a plant-based dish that includes chickpeas and spinach, both full of essential nutrients. The chickpeas come packed with protein and are great at satiating our hunger.

I have used dry chickpeas, soaked overnight to make this spinach chickpea curry as it enhances the flavor of the dish. But, if you are making it in a jiffy, you can make this vegan chickpea curry using canned chickpeas as well. I have added spinach in this curry, however other green such as mustard leaves, kale or collard greens would work great too.

As you most likely already know, I am a big fan of one-pot recipes. Hence I make this curry along with pot-in-pot rice in the instant pot. I like to use my homemade Garam Masala to get the perfect warmth and depth to this spinach chickpeas curry.

Chana Saag is a versatile dish, that goes well with both rice and Indian flatbreads, or even with pita bread. You can serve this flavorful curry with cumin rice, roti, naan or paratha with a side of yogurt.

How to make Chickpea Curry in Instant Pot?

Before you get started on this Chana Saag curry, soak the chickpeas overnight or for about 4 hours. You also need to dice the onions and tomato.  You can substitute fresh tomatoes for canned tomato puree. Keep the spices and whole spices ready.

Once your prep is done, now it is time to get started on this vegan chickpea curry.

• Set the Instant Pot on sauté mode and let it heat.
• Add oil along with the whole spices (cumin, bay leaves, black peppercorn, and cinnamon). Saute for 30 seconds until they release their aroma.
• Now add the diced onions, minced garlic, grated ginger and sauté them for a few minutes.
• When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder).
• Drain the soaked chickpeas and add it to the Instant Pot. Add the required water and give it a stir.

• Switch the Instant Pot to manual mode for 35 minutes with vent in sealing position.
• As soon as the Instant Pot beeps, release the pressure naturally. In case, the pin does not drop in 20 minutes, you can release the pressure and open the Instant Pot.
• Check the consistency of gravy and if you want it to be a little thick, mash some chickpeas using your hand masher or with the back of the ladle for a thicker gravy.
• Then add the chopped spinach along with the dry mango powder to the chickpea curry and stir well.

• Change the Instant Pot setting to sauté mode and let the curry boil for a few minutes. It gives time for all the ingredients to blend well.
• If you want to add a zing to the curry, just drizzle some lemon juice on top.
• The Spinach Chickpea Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.

Cook pot-in-pot brown rice along with chickpea curry

Brown rice take about 25-35 minutes to cook pot-in-p0t, so they work perfectly when cooking this Chickpea Curry in a pressure cooker. See my Dal Makhani with Rice recipe for detailed instructions.

If you are using canned chickpeas, then make pot-in-pot white rice along with this curry. Cook on high pressure for 8 minutes, followed by a 10 minute natural pressure release.

How to store Spinach and Chickpea curry?

You can store this vegan curry in two ways:

• Store the curry in an airtight container and enjoy for the rest of the week.
• If you want to store it in the freezer, then completely cool the chickpea curry and then transfer it to a small freezer-safe storage containers. Once, the curry is frozen, it will keep well in the freezer for 3 to 4 months.
• When you want to use the chickpea curry, take the required amount and thaw it in the refrigerator overnight to serve.

Variations:

• Canned Chickpeas: You can substitute dry chickpeas for canned ones. Just reduce the pressure cooking time to 10 minutes. You can cook white rice pot-in-pot along with the curry.
• Chickpea Curry in Coconut Milk: You can add coconut milk to thicken the curry at the end.
• Adding other vegetables: You can add broccoli, cauliflower, carrots, bell peppers, or squash to this curry too. When adding carrots and squash, pressure cook the chickpeas before adding the veggies for 32 minutes. Then add the veggies and pressure cook for an additional 3 minutes.

Enjoy this easy one-pot Chickpea Spinach Curry and do share how it turns out!

Other Instant Pot curries you might enjoy:

• Chole Masala – This easy one-pot indian chickpea curry is the base for this Chana Saag.
• Palak Paneer –  A simplified version of the authentic palak paneer made in Instant Pot, which takes just 20 minutes to prepare.
• Kala Chana Curry – This mildly spiced black chickpeas curry is a North Indian favorite!

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Instant Pot Chickpea Curry with Spinach (Chana Saag)

This easy one-pot Spinach Chickpea Curry, also known as Chana Saag is a healthy vegan and gluten-free curry. Serve it with rice, quinoa, or naan for a perfect weeknight dinner!

Course Main Course

Cuisine Indian

Keyword chana saag, spinach chickpea curry, vegan chickpea curry

Diet Gluten-free, Vegan, Vegetarian

Method Instant Pot/Pressure Cooker

Prep Time 10 minutes

Cook Time 50 minutes

Total Time 1 hour

Servings 4

Calories 288kcal

Author Meeta Arora

Equipment

• Instant Pot/Pressure Cooker

Ingredients

• 1 cup Chickpeas (Chole/Garbanzo beans)
• 3 cups Water for soaking
• 1 tbsp Ghee or Oil (use oil for vegan)
• 3 cups Baby spinach chopped
• 5   cloves Garlic minced
• 1 inch Ginger grated
• 1.5 cups Onion diced
• 3/4 cup Tomato chopped
• 1.5 cups Water for cooking

Spices

• 1 tbsp Kashmiri red chili powder
• 2 tbsp Coriander powder (Dhaniya powder)
• 1/2 tbsp Cumin seeds (Jeera)
• 1/2 tbsp Garam Masala
• 1 tsp Salt
• 1 tbsp Dry Mango powder (Amchur)

Whole spices (optional)

• 1 tbsp Cumin seeds (Jeera)
• 2 leaves Bay leaf (Tej Patta)
• 1 stick Cinnamon (Dalchini)

US Customary - Metric

Instructions

• Wash and soak chickpeas in 3 cups of water overnight or at least for 4+ hours. 
• Set the Instant Pot on sauté mode and let it heat.
• Add oil along with the whole spices (cumin, bay leaves, black peppercorn, and cinnamon). Saute for 30 seconds until they release their aroma.
• Now add the onions, garlic, ginger and sauté them for about 3 minutes.
• When the onions turn golden brown, add the tomatoes along with the spices except for the dry mango powder (amchur powder). Saute for couple of minutes.
• Drain the soaked chickpeas and add it to the Instant Pot. Add the required water for cooking and give it a stir.
• Switch the Instant Pot to manual or pressure cook mode for 35 minutes with the vent in sealing position.
• When the instant pot beeps, let the pressure release naturally. If the pin does not drop in 20 minutes, you can release the pressure and open the instant pot.
• If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chickpeas a bit. 
• Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Change the instant pot setting to sauté mode and let it boil for 2-3 minutes.
• Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.

Stovetop Pressure Cooker Method:

• Heat oil in the pressure cooker on medium-high heat. Add whole spices, ginger, garlic and onions. Saute for about 3 minutes.
• Add tomato and all spices except dry mango powder. Drain the chickpeas soaking water. Add chickpeas and water for cooking. Stir well.
• Pressure cook for 6-7 whistles or till the chana can be broken easily between two fingers. Let the pressure release naturally.
• If you like a thicker gravy, use a hand masher or the back of your ladle to mash the chole a bit.
• Add the chopped spinach along with the dry mango powder to the chickpea curry and stir well. Let it boil for 2-3 minutes. Adjust water if chole are too thick. 
• Chickpea Spinach Curry is ready to be served with hot parathas, naan, roti or a steaming bowl of rice.

Notes

Whole Spices: They are optional in this recipe, but they add a wonderful flavor and aroma to the curry. 

No dry mango powder? If you don't have dry mango powder or amchur, replace with 1 tablespoon lemon juice.

Using canned chickpeas: Drain and rinse the chickpeas. Pressure cook for 10 minutes in the instant pot or 2 whistles on the stovetop pressure cooker. Add only 1 cup water for cooking.

Using canned tomatoes: Use one cup canned tomatoes to replace fresh tomatoes. 

Chickpea Curry in Coconut Milk: You can add coconut milk to thicken the curry at the end.

Greens: I added spinach in this curry, but any greens or a blend of greens such as spinach, kale, mustard. etc will work too. 

Adding other vegetables: You can add broccoli, cauliflower, carrots, bell peppers, or squash to this curry too. When adding carrots and squash, pressure cook the chickpeas before adding the veggies for 32 minutes. Then add the veggies and pressure cook for an additional 3 minutes. 

Double the recipe: Cooking time will remain the same, even if you half or double the quantity in this recipe. 

Make it a meal: Cook pot-in-pot brown rice with this Chana Masala to make a complete meal. See my Dal Makhani with Rice recipe for detailed instructions. 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 288kcal | Carbohydrates: 45g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 669mg | Potassium: 851mg | Fiber: 13g | Sugar: 10g | Vitamin A: 3072IU | Vitamin C: 24mg | Calcium: 158mg | Iron: 7mg

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