Slow-Cooker Chana Saag

Slow-cooker chana saag

Total Time
3 hr 20 min
20 min
3 hr
This comforting Indian vegetarian stew features chickpeas (chana) slowly simmered in a tomato sauce with Indian spices like cumin and turmeric. Saag is the Hindi word for greens—in this case, baby spinach that gets stirred in toward the end.


Canned chickpeas (garbanzo beans)

30 oz, reduced-sodium, rinsed and drained

Canned diced tomatoes

14½ oz, drained

Uncooked onion

1 small, finely chopped

Minced ginger

2 tsp

Garlic clove

2 clove(s), finely chopped

Ground cumin

1 tsp

Ground coriander

1 tsp

Kosher salt

1 tsp

Ground turmeric

½ tsp

Garam masala

½ tsp

Vegetable broth

¼ cup(s), or water

Baby spinach

5 oz, chopped (about 5 cups)

Fresh lemon juice

1 tsp

Cooked brown basmati rice

2 cup(s), for serving


2 Tbsp, chopped, for garnish (optional)


  1. In a slow cooker, combine the chickpeas, tomatoes, onion, ginger, garlic, cumin, coriander, salt, turmeric, garam masala, and broth. Cook on High for 3 hours or on Low for 7 to 8 hours.
  2. Stir in the spinach and lemon juice. Cover and cook until the spinach is wilted, 5 to 10 minutes. Before serving, top the cooked rice with the chana saag and garnish with the cilantro (if using).
  3. Serving size: 1 cup chickpeas and spinach with ½ cup rice