Photo of Slow Cooker Chana Saag by WW

Slow Cooker Chana Saag

Total Time
3 hr 5 min
5 min
3 hr
This comforting, Indian vegetarian stew features “chana” or chickpeas slowly simmered in a flavorful tomato-onion sauce with warm Indian spices like cumin and ginger. “Saag” is the Hindi name for greens--in this case, delicate baby spinach wilted into the stew at the end of cooking so it keeps its gorgeous green color.


Canned drained chickpeas

30 oz, reduced sodium, rinsed and drained

Canned diced tomatoes

14½ oz, drained


1 small, finely chopped

Ginger root

2 tsp(s), finely chopped, peeled

Garlic clove(s)

2 large clove(s), finely chopped

Ground cumin

1 tsp(s)

Ground coriander

1 tsp(s)

Kosher salt

1 tsp(s)

Ground turmeric

½ tsp(s)

Garam masala

½ tsp(s)

Vegetable broth

¼ cup(s), or water

Fresh baby spinach

5 oz, chopped (about 5 cups)

Fresh lemon juice

1 tsp(s)

Cooked basmati rice

2 cups, brown, for serving


2 tbsp(s), chopped, for garnish (optional)


  1. In the insert of a slow cooker combine chickpeas, tomato, onion, garlic, ginger, cumin, coriander, salt, turmeric, garam masala, and broth or water. Cook on High for 3 hours or Low 7 to 8 hours.
  2. Stir in spinach and lemon juice. Cover and cook to wilt spinach, about 5 to 10 minutes. Serve over cooked brown rice and garnish with cilantro, if desired.
  3. Per serving: 1 cup