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Published: Dec 28, 2021 · Modified: Jan 3, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Palak Chana | Chickpeas and Spinach Curry

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When looking for a healthy and easy side dish/curry to make, this Palak Chana or chickpeas and spinach curry is the best recipe ever. Made with fresh spinach and garbanzo beans, this curry tastes delicious with roti or rice.

Curries like these are comfort meals for me. I love making curry that is loaded with flavor. This palak chana is so easy to make and so delicious.

I love the summer months for the freshly harvested vegetables from our backyard. This year we have been very successful in growing greens as we had a much cooler summer.

Palak Chana in a bowl

Table of contents

  • Why this recipe works?
  • Ingredients and substitutes
  • Step by step process
  • Expert tips
  • Frequently asked questions
  • More Spinach Recipes

We had great success with Malabar spinach and have been cooking all summer with it. Also called Pasalai Keerai in Tamil, Malabar spinach tastes great raw as well as in recipes like Palak Paneer, Palak Raita, Spinach rice, and Keerai Molagootal.

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We love greens as is and apart from spinach we also had a wonderful crop of beets this year.

We enjoyed the beet greens more than the beets themselves and cooked with them several times. If you are looking to make recipes with beetroot leaves, make sure to try the Beetroot leaves poriyal / stir fry and the Beet greens dal.

Why this recipe works?

Most of the time when we think of curry with palak/spinach, I tend to lean towards palak paneer or palak tofu. A few years back my friend Arthi introduced me to this version of palak subzi and we loved it right away. Here are a few reasons, why this recipe works very well for us.

Palak Chana server with roti
  • Chickpeas or garbanzo beans are a great source of plant protein and are very easy to cook.
  • Canned chickpeas work great when short on time and hence the recipe is a great option for weeknight dinners.
  • Spinach cooks extremely quick and tastes delicious with the simple spices used in this recipe.
  • Fresh or frozen spinach both work equally well. I always have couple of bags of frozen spinach in the freezer to make quick recipes like this.
  • Palak chana can be served with rice or roti. I love it with my quinoa as well.
  • This chickpeas and spinach subzi freezes very well.

Ingredients and substitutes

All the ingredients

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

Chickpeas / Chana / Garbanzo beans - I like to start with dried chickpeas and then soak them and cook to use in the palak chana recipe. Canned chickpeas work just as well and save quite a bit of time and prep work. I make this with the white garbanzo beans, but the black chana would also work.

Spinach / Palak - I have used fresh as well frozen spinach to make this recipe. When in season, I use fresh spinach from our backyard or from the farmer's markets.

Vegetables - I use onion, tomatoes, ginger, and garlic in the recipe. The ginger and garlic can be skipped as well.

Spices and spice powders - I use cumin seeds along with turmeric powder, red chili powder, and garam masala. All the spices can be found in Indian grocery stores or online. Use salt to taste.

Oil - I make this using oil most of the time. Sometimes, I make it using both oil and ghee.

Step by step process

  • Soak the chickpeas overnight in enough water. Replace the water and cook it in a pressure cooker with salt. If using Canned Chickpeas, drain the chickpeas from the can onto a colander and rinse it well.
  • Clean the spinach leaves and saute it in a pan with 1 teaspoon of oil until they shrivel and cook (1). It does not take long at all. If using frozen spinach, thaw the spinach in the microwave or cook it until soft in a pan.
  • Once the leaves are cooked (2), blend it until nice and smooth. You could use a blender to grind it or use a hand blender (3). If using a blender, wait until the spinach cools down completely before grinding it.
cooking the fresh spinach leaves and pureeing it.
  • In a pan, heat the remaining oil. I usually use a combination of oil and ghee but when cooking for my vegan friends, I skip the ghee and use just oil.
  • Add cumin seeds and let it crackle (4). Now add the chopped onions. Sauté until the onions are translucent.
  • Add turmeric powder, red chili powder, salt and garam masala and mix well (5). Keep in mind that we cooked the chickpeas with salt. So add salt accordingly.
  • Now add the chopped tomatoes (6). Cook it until the tomatoes are mushy and comes together as gravy.
  • Add the pureed spinach and bring it to boil over medium heat.
  • Add the cooked chickpeas and mix well (7). Bring it to a boil again and let it simmer for about 10 mins mixing in between.
Mixing and cooking with the ingredients
  • Serve hot with roti or rice.

Expert tips

  • Soak the chickpeas overnight and then cook it the next day. I use my instant pot to cook the dried chickpeas.
  • I also like to cook it in bulk and then freeze the chickpeas. This way I have a batch ready to make this palak chana, chana chat or Mediterranean chickpea salad.
  • Cook the chickpeas with salt. This makes it more flavorful.
  • Start with a good quantity of spinach. They shrink a lot!!
chana in palak subzi with roti and sliced onion and green chilies on side.

Frequently asked questions

Is palak chana a vegan curry recipe?

Yes, Palak chana is vegan and is a great alternate to palak paneer. It is also gluten-free. Make sure to buy certified gluten-free spices or grind your own to make sure there is no cross-contamination.

What can I serve with Palak Chana?

I love eating Palak chana with roti or a simple jeera rice. I also make it as a side for my quinoa, which I often substitute for rice.

How can I store the leftover spinach and chickpeas curry?

I refrigerate the leftovers if planning to use it in the next day or two. If I am planning on using it later, I would freeze the curry. Make sure to freeze it in portions for easy thawing and reheating.

More Spinach Recipes

  • Saag Aloo | Vegan Spinach And Potato Curry
  • Palak Puri | Spinach Poori | Deep Fried Spinach Flatbread
  • Gozleme | Turkish Spinach and Feta Flatbread
  • Spinach And Ricotta Cheese Lasagna Roll-Ups

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

chickpeas in spinach curry with sliced tomatoes as garnish

Palak Chana | Chickpeas and Spinach Curry

When looking for a healthy and easy side dish / curry to make, this Palak Chana or chickpeas and spinach curry is the best recipe ever. Made with fresh spinach and garbanzo beans, this curry tastes delicious with roti or rice.
4.92 from 12 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 45 minutes
Soaking time: 8 hours
Total Time: 9 hours
Servings: 4 servings
Calories: 434kcal
Author: Sandhya Ramakrishnan

Equipment

  • Instant Pot
  • Blender

Ingredients

  • ¾ cup Chana / chickpeas uncooked
  • 12 Oz Palak / spinach Big bunch of fresh spinach or 12 Oz of frozen
  • 1 cup Onion chopped
  • ¾ cup Tomatoes chopped
  • 1 teaspoon Ginger paste
  • 1 teaspoon Garlic paste
  • 1 teaspoon Garam masala
  • ½ teaspoon Turmeric powder
  • 1 ½ teaspoon Chili powder
  • 1 teaspoon Cumin seeds
  • 2 tablespoon Oil

Instructions

  • Soak the chickpeas overnight in enough water. Replace the water and cook it in a pressure cooker with salt. If using Canned Chickpeas, drain the chickpeas from the can onto a colander and rinse it well.
  • Clean the spinach leaves and saute it in a pan with 1 teaspoon of oil until they shrivel and cook. It does not take long at all. If using frozen spinach, thaw the spinach in the microwave or cook it until soft in a pan.
  • Once the leaves are cooked, blend it until nice and smooth. You could use a blender to grind it or use a hand blender. If using a blender, wait until the spinach cools down completely before grinding it.
  • In a pan, heat the remaining oil. I usually use a combination of oil and ghee but when cooking for my vegan friends, I skip the ghee and use just oil.
  • Add cumin seeds and let it crackle. Now add the chopped onions. Sauté until the onions are translucent.
  • Add turmeric powder, red chili powder, salt and garam masala and mix well. Keep in mind that we cooked the chickpeas with salt. So add salt accordingly.
  • Now add the chopped tomatoes. Cook it until the tomatoes are mushy and comes together as gravy.
  • Add the pureed spinach and bring it to boil over medium heat.
  • Add the cooked chickpeas and mix well. Bring it to a boil again and let it simmer for about 10 mins mixing in between.
  • Serve with pulkas or rice!

Notes

Expert tips
  • Soak the chickpeas overnight and then cook it the next day. I use my instant pot to cook the dried chickpeas.
  • I also like to cook it in bulk and then freeze the chickpeas. This way I have a batch ready to make this palak chana, chana chat or Mediterranean chickpea salad.
  • Cook the chickpeas with salt. This makes it more flavorful.
  • Start with a good quantity of spinach. They shrink a lot!!

Nutrition

Calories: 434kcal | Carbohydrates: 32g | Protein: 11g | Fat: 31g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Sodium: 93mg | Potassium: 962mg | Fiber: 10g | Sugar: 7g | Vitamin A: 8462IU | Vitamin C: 33mg | Calcium: 145mg | Iron: 5mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Sharmila Ashok says

    March 20, 2022 at 12:14 am

    4 stars
    Palaklicious !!Man, can we use Palak chopped in sabki instead of sauting and pureeing,like any other leaf veggies?

    Reply
    • Sandhya Ramakrishnan says

      March 21, 2022 at 8:34 am

      Yes Sharmila, you can use chopped palak.

      Reply
  2. Poonam bachhav says

    September 05, 2021 at 11:48 am

    5 stars
    I cook palak paneer and palak corn often, now I have one more combo to try out. Your curry sounds so delicious and flavorful.

    Reply
  3. Pavani says

    September 03, 2021 at 11:00 pm

    5 stars
    I am always looking for new recipes with greens and this palak chana turned out absolutely delicious. A perfect accompaniment for both rice or roti.

    Reply
  4. Katerina | Once a Foodie says

    September 03, 2021 at 7:48 am

    5 stars
    This curry looks absolutely delightful, Sandhya! Thanks so much for sharing.

    Reply
    • Sandhya Ramakrishnan says

      September 07, 2021 at 8:57 am

      Thanks a lot!

      Reply
  5. Avin Kohli says

    September 01, 2021 at 5:50 am

    5 stars
    This humble vegetarian dish is a staple in my house. Lovely easynshare!

    Reply
  6. hem lata srivastava says

    September 01, 2021 at 4:42 am

    5 stars
    Seems delicious usually we make palak with dhuli urad dal or dhuli moong dal never tried with chickpeas. Your curry looks absolutely amazing.

    Reply
  7. Mayuri Patel says

    August 30, 2021 at 6:13 pm

    5 stars
    Sooo tempting. Love making palak chana or palak chole as they are popularly known as. Easy to make and so delicious. Sometimes I add coconut milk for that creamy texture.

    Reply
  8. Amrita Roy says

    August 30, 2021 at 12:41 am

    5 stars
    Chana palak is also a favorite dish at home. I love the way you have explained the detailed recipe.lovely pictures

    Reply
  9. Lata Lala says

    August 29, 2021 at 1:17 pm

    5 stars
    We Sindhi's generally make palak along with chana dal. Your recipe of palak with chana sounds so interesting and healthy too Sandhya. Would love to give it a go soon.

    Reply
  10. Bless my food by Payal says

    August 28, 2021 at 11:39 am

    5 stars
    I used to think that palak paneer is a match made in heaven but never knew palak can have extramarital relations with chana too....lol
    But this new combo sounds interesting and must be very delicious.

    Reply
  11. Seema Sriram says

    August 27, 2021 at 8:53 pm

    5 stars
    Since paneer is a luxury palak channa sounds so exciting for week night dinenrs. this will actually get more palak in the tummies than the usual!

    Reply
  12. Lisa says

    August 27, 2021 at 7:59 am

    5 stars
    Quick and easy (I like to get the spices prepped/measured to make it faster). This was delicious. The only change I made was that I did not puree the fresh spinach. I enjoyed it being sauteed.
    Can't wait to enjoy the leftovers for lunch!

    Reply
    • Sandhya Ramakrishnan says

      September 07, 2021 at 9:00 am

      Lisa, thanks for trying the recipe. I love to have my prep work done ahead and that saves so much time.

      Reply
  13. Priya R says

    December 13, 2012 at 9:10 pm

    Unique combination and looks so good 🙂

    Reply
    • My Cooking Journey says

      December 13, 2012 at 9:43 pm

      Thanks Priya!

      Reply
  14. Swathi Iyer says

    December 13, 2012 at 6:49 pm

    Delicious I love your combo of palak and chana here. Yumm.

    Reply
    • My Cooking Journey says

      December 13, 2012 at 9:43 pm

      Thanks Swathi! My friend taught this combo and now I make this more often than palak paneer 🙂

      Reply
  15. Vijayalakshmi Dharmaraj says

    December 13, 2012 at 11:21 am

    yummy akka...
    Rasgulla
    VIRUNTHU UNNA VAANGA

    Reply
    • My Cooking Journey says

      December 13, 2012 at 9:42 pm

      Thanks Viji! Your rasgullas look delicious as well 🙂

      Reply
  16. priya satheesh says

    December 13, 2012 at 11:44 am

    Protein packed curry...Healthy!

    Reply
    • My Cooking Journey says

      December 13, 2012 at 9:42 pm

      Totally Priya 🙂 Loaded with protein minus the fat !

      Reply
  17. Nivedhanams Sowmya says

    December 13, 2012 at 5:22 am

    This dish is screaming healthy and so delicious!!! love the flavors!!!
    Sowmya
    Ongoing Event - Let's Party - Eggless Bakes and Treats
    Ongoing Event - SYF & HWS - Ginger

    Reply
    • My Cooking Journey says

      December 13, 2012 at 9:41 pm

      Thanks Sowmya! They are really delicious 🙂

      Reply
  18. Aruna Manikandan says

    December 13, 2012 at 9:03 am

    nice combo...
    looks healthy and delicious 🙂

    Reply
    • My Cooking Journey says

      December 13, 2012 at 9:41 pm

      Thanks Aruna!

      Reply
  19. Meena B says

    December 13, 2012 at 8:17 am

    nice one sandy. it has been ages since i used palak with chana. i had made it yrs ago bt wud make it again now

    Reply
    • My Cooking Journey says

      December 13, 2012 at 9:41 pm

      Thanks Aunty! You should teach us more recipes like this..

      Reply

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I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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