Enjoy the rich flavors of Swiss chard chana saag , a nutritious curry using chickpeas, spinach, and spices. Easy to make and perfect for weeknight meals.
What is Saag?
Saag is a traditional Indian dish made with leafy green vegetables. The term “saag” refers to a mix of greens, with spinach being the most commonly used option. Other greens that can be used for saag include mustard greens, collard greens, kale, beet leaves, and swiss chard. The greens are typically cooked down into a flavorful curry or stew, making saag a nutritious and delicious dish that can be enjoyed with rice or roti or naan.
Ingredients for Swiss Chard Chana Saag:
Following are the ingredients required to make this delicious Saag Chana recipe along with the measurements for 4 servings.
- 1 cup dry chickpeas
- 300 g Swiss Chard
- Masala base
- Water to achieve desired consistency
- 3 cloves garlic, minced
- 1 ½ inch fresh ginger, minced
- 2-3 Green chili pepper
- 1 medium tomato roughly chopped
- ¾ teaspoon salt
- 1 tbsp olive oil or oil of choice
- 1 tsp whole cumin seeds
- 1 medium onion finely chopped
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- ¾ tsp salt
- 1 tsp garam masala
Tempering:
- 1 tbsp olive oil
- 2 cloves garlic, csliced
- 3-4 dried red chili peppers
- Pinch of asafoetida/hing
Garnish:
- Freshly squeezed lemon juice
- Chopped coriander
Substitutes for Swiss Chard Chana Saag Ingredients
Saag chana is a delicious and nutritious dish that combines tender chickpeas with flavorful spinach. However, if you’re missing some of the ingredients or looking for alternatives, here are a few substitutes you can use:
For Saag (Spinach):
- Kale: Kale is a great substitute for spinach as it has a similar taste and texture. You can use it in the same proportion as spinach in the recipe.
- Swiss chard: Swiss chard has a slightly earthy flavor and can be used as a substitute for spinach. Just remove the stems and use the leaves in your saag chana.
- Mustard greens: Mustard greens have a slightly peppery taste, but they work well as a replacement for spinach in saag chana. Use them in the same quantity as spinach.
For Chana (Chickpeas):
- Kidney beans: If you don’t have chickpeas, kidney beans can be a suitable substitute. They have a similar texture and can add a hearty element to your dish.
- Black-eyed peas: Another great alternative to chickpeas is black-eyed peas. They have a mild flavor and a creamy texture that can work well in saag chana.
- Lentils: Lentils can be a flavorful and protein-packed substitution for chickpeas in saag chana. Opt for green or brown lentils as they hold their shape well when cooked.
For Ground Spices:
- Garam masala: If you don’t have all the individual spices, garam masala can be a convenient substitute. It usually contains a blend of aromatic spices such as cumin, coriander, cinnamon, cardamom, and cloves. Be mindful of the quantity, as garam masala can be quite potent.
How to store Saag Chana?
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat in a pan on the stovetop or in the microwave until heated through.
- You can also freeze the Chana Saag for longer storage. Transfer cooled curry to a freezer-safe container or resealable bag, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Other curries from the blog:
- Best Chana Masala – Chickpea Curry
- Kerala Kadala Curry (Brown Chickpea coconut curry)
- Easy Chana Masala (an easier version)
- Vegan Chickpea Curry
- Creamy Lentil Tofu Masala
- Mushroom Masala – Restaurant Style
- Vegan Malai Kofta
- Vegan Palak Paneer (Tofu)
Swiss Chard Chana Saag Recipe
Ingredients1x2x3x
- 1 cup dry chickpeas 240 g
- 1 lbs Swiss chard about 500 g
Masala base
- 1 tbsp olive oil 15 ml
- 1 tsp whole cumin seeds
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1½ inch piece fresh ginger minced (4 cm)
- 2-3 green chili peppers adjusted to taste
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 medium tomato roughly chopped
- 1 tsp garam masala
- 1½ tsp salt divided into two portions of ¾ tsp
Tempering:
- 3-4 dried red chili peppers for tempering sliced for tempering
- 2 cloves garlic
- A pinch of asafoetida hing
Instructions
Preparation of Chickpeas:
- Soak the chickpeas overnight or for at least 6 hours. Drain and cook in fresh water until tender, about 40 minutes. Drain and set aside.
Prepare Swiss Chard:
- Rinse Swiss chard thoroughly. Separate the white stems and green leaves if desired. Blanch the leaves for about 2 minutes in boiling water, then drain and set aside.
Make the Masala:
- In a large pan, heat 1 tbsp olive oil over medium heat. Add cumin seeds and let them splutter until fragrant.
- Add onions and sauté until translucent. Introduce minced garlic, ginger, and green chili peppers. Cook for about 20 seconds or until the raw smell disappears.
- Stir in turmeric, red chili powder, ground cumin, and ground coriander. Cook for another 30 seconds before adding the tomatoes. Continue cooking until the tomatoes soften completely.
- Let the mixture cool slightly, then transfer to a blender. Add the blanched Swiss chard and a bit of water to achieve a smooth consistency when blended.
Combine and Simmer:
- Return the blended mixture to the pan. Add cooked chickpeas and additional water if needed to adjust the consistency. Bring to a boil, then reduce heat, cover, and let simmer for 5-10 minutes.
Prepare the Tempering:
- In a small skillet, heat 1 tbsp olive oil. Add sliced garlic and fry until golden. Add dried red chili peppers and fry for a few seconds before sprinkling asafoetida over the oil. Turn off the heat.
- Pour the tempering over the simmering saag. Cover and let sit for another 5-10 minutes to infuse the flavors.
Serve:
- Serve the Swiss Chard Chana Saag hot, accompanied by naan or steamed rice for a complete meal.
Nutrition
Skip the ordinary pancakes and try these Plantain Pancakes, a tropical twist for your breakfast options!
These Vegan Plantain Pancakes use sweet, ripe plantains instead, blended with a light batter for a delicious and satisfying breakfast. Pancakes are a breakfast staple, but finding a satisfying variation can be a challenge. Well, look no further than the tropical fruit – plantain, offering a slightly different flavor profile and texture compared to bananas. These tropical fruits are not only delicious but also a fantastic base for pancakes. They are high in vitamins, dietary fiber, and potassium, just like bananas.
Plantain vs Bananas
Bananas and plantains, although belonging to the same family, differ greatly. Plantains come in varying maturity stages, ranging from green to yellow or black, and have tougher skins. Their texture and flavor profile vary depending on the stage at which they are harvested. Like potatoes, green plantains are starchy and less sweet; ripe plantains are sweeter but stay stiffer than bananas.
On the other side, when ripe, bananas are softer and sweeter; they are frequently eaten raw or added to sweet meals like smoothies and pastries. Plantains, especially when green, are richer in dietary fiber and complex carbs than bananas, which are heavier in sugar and carbohydrates. Plantains are traditionally used for cooking and are found in many savoury meals like Plantain Chips , but bananas are mostly eaten raw or in sweet dishes and are a flexible choice for experimenting with other cuisines.
Plantains come in different ripening stages that range from green to yellow to black. Pancake recipes can be made more creatively by utilizing the distinct flavor profiles and textures that each stage offers. Ripe (yellow or black) plantains are softer and sweeter than green ones, which are often starchier and less sweet.
If you do not have a sweet tooth, savoury pancakes is the way to go. A delicious variation on the classic sweet pancake is these savory pancakes. Savoury pancakes contain cheese, herbs, vegetables, or even meats in place of sweet components like sugar, vanilla, or fruit. You can also make Vegetable pancakes with veggies Depending on the fillings and toppings that are utilized, they can be served as a side dish or as the main course.
Vegan Plantain Pancakes Ingredients:
- 1 large ripe plantain
- Dry Ingredients: 1 1/3 cups (170 g) All-purpose flour 2 teaspoons Baking powder Pinch of fine sea salt 2 tablespoons Sugar
- Wet Ingredients: 1 1/4 cups (300 ml) Soy milk 1 teaspoon Lemon juice 1 teaspoon Vanilla extract
- Cooking: 2 tablespoons Vegan butter (for greasing)
- Serving: Maple syrup (or your favorite topping)
Instructions for these Pancakes
- Prepare the Dry Ingredients : In a medium bowl, combine 1 1/3 cups flour, 2 teaspoons baking powder, a pinch of salt, and 2 tablespoons sugar. Whisk together and set aside.
- Mix the Wet Ingredients : In another bowl, whisk together 1 1/4 cups soy milk, 1 teaspoon lemon juice, sugar and 1 teaspoon vanilla extract until smooth. Add it to the mashed plantains.
- Combine and Mix : Pour the wet ingredients into the dry ingredients. Whisk well to combine. Optionally, let the batter rest in the refrigerator for up to 30 minutes to enhance the texture.
- Cook the Pancakes : Heat a frying pan over medium heat and grease with a little vegan butter. Optional: Fry slices of plantain until golden on both sides.
- Pour a scoop of batter over the plantain slices in the hot pan. Cook until bubbles form and burst in the center, then flip and cook briefly on the other side.
- Serve and Enjoy : Serve the pancakes warm with plant-based yogurt and maple syrup, or accompany with your favorite fruits.
Storing and Freezing Plantain Pancake Batter
Cooked Pancake Storage Instructions:
- Refrigerator : If you plan to consume the plantain pancakes within a few days, you can store them in the refrigerator. Place the pancakes in an airtight container or wrap them tightly with plastic wrap or aluminum foil. They will keep in the fridge for about 3 to 4 days.
- Reheating : To reheat refrigerated plantain pancakes, you can use a microwave, a toaster oven, or a skillet. In the microwave, heat them on a microwave-safe plate for 20-30 seconds or until warm. In a toaster oven or skillet, reheat at a low heat to avoid burning, flipping as needed.
Pancake Batter Storage Instructions:
You can tell if your plantain pancake batter has gone bad by looking, smelling, feeling, and even tasting it (a little!). Here’s how:
- Look for discoloring, dark spots, or mold growth (it can be white, green, or black).
- If it smells unpleasant or sour, ditch it.
- If it’s slimy, separates a lot, or clumps up and won’t mix in, it’s bad.
- If a tiny taste is off, throw it out. Also, watch out for weird bubbling or signs of fermentation. This means the batter is no longer good.
Here’s the shelf life for the batter for safe eating:
- Fridge: 2-3 days
- Freezer: 1 month
No matter where you store it, use an airtight container to keep it fresh. If you see any of these signs, throw away the batter to avoid getting sick.
Other pancakes from the blog:
- Fluffy Vegan Banana Pancakes – Spiced With Fennel and Cardamom
- Savory Healthy Vegetable Pancakes – Vegan, Gluten-Free
Vegan Plantain Pancakes Recipe
Ingredients1x2x3x
- 1 Large Plantain Super ripe
- 1 1/3 cups All purpose flour 170 g
- 2 teaspoons Baking Powder
- 1 pinch Fine Sea Salt
- 2 tablespoons Sugar
- 1 1/4 cups Soy Milk 300 ml
- 1 teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
- 2 tablespoons Vegan Butter for greasing
- Maple Syrup for serving
Instructions
- In a medium bowl, combine 1 1/3 cups flour, 2 teaspoons baking powder, a pinch of salt, and 2 tablespoons sugar.
- Whisk together until thoroughly mixed and set aside.
- In another bowl, mash the ripe plantain with a whisk or fork. Then add 1 1/4 cups soy milk, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract and whisk everything until smooth.
- Ensure all ingredients are well incorporated.
- Pour the wet ingredients into the bowl with the dry ingredients. Whisk vigorously until the mixture forms a smooth batter, ensuring there are no lumps.
- Optionally, refrigerate the batter for up to 30 minutes to improve texture.
- Heat a frying pan over medium heat. Grease the pan lightly with vegan butter or oil to prevent sticking.
- Optionally, fry slices of plantain in the hot pan until golden on both sides. Set aside.
- Once the pan is hot, pour a scoop of batter onto the pan for each pancake. Allow the batter to spread naturally into circular shapes.
- Cook the pancakes until bubbles form on the surface and begin to burst, indicating the bottom is cooked. This typically takes 2-3 minutes.
- Carefully flip each pancake using a spatula and cook for an additional 1-2 minutes on the other side, or until both sides are golden brown and cooked through.
- Remove the pancakes from the pan and transfer them to a plate.
- Repeat the cooking process with the remaining batter, adjusting the heat if necessary to prevent burning.
- Serve the pancakes warm, optionally topping them with the fried plantain slices, plant-based yogurt, maple syrup, or your favorite fruits. Enjoy your delicious vegan pancakes!
Nutrition
Are you in search of a delicious dinner option that’s both effortless and bursting with nutrition? This one-pot healthy vegetable orzo is at your service. This recipe is a hug in a bowl, combining colorful veggies and plump orzo pasta, all simmered together in a single pot for maximum flavor with minimal fuss.
Ideal for those evenings when time is scarce or when you’re craving something light yet fulfilling, this dish is versatile enough to satisfy any palate. In this post, we’ll walk through the steps of creating this dish, along with handy swaps for ingredients to help you tailor the meal to your tastes and what’s available in your kitchen.
Ingredients and Substitutes:
Preparing a wholesome meal doesn’t have to be complicated or time-consuming. This one-pot healthy vegetable orzo recipe is not only easy to make but also incredibly flexible, allowing you to customize ingredients based on what you have in your pantry or prefer for taste. Here’s a breakdown of the ingredients and some handy substitutions if you need to switch things up.
Main Ingredients:
- Orzo : This small, rice-shaped pasta is perfect for quick, creamy dishes. If you don’t have orzo on hand, feel free to use quinoa, rice, or couscous as a great alternative.
- Vegetable Stock : It forms the base of our dish, providing depth and flavor. A simple mix of water and a bouillon cube can also work well if that’s what you have available. You can also just use water.
- Nutritional Yeast : For a cheesy flavor without the dairy, nutritional yeast is a staple. You can skip this out and use some non-dairy cream instead for richness.
- Olive Oil : A cornerstone for cooking that brings richness to the dish. Avocado or vegetable oil are excellent substitutes if needed.
- Green Olives : They add a briny, vibrant twist. If olives aren’t your thing, try capers or black olives for a different kind of tang.
Seasonings:
Simply, salt and pepper. Adjust these to taste to bring out the best in the vegetables and pasta.
Vegetables:
- Onion : A foundation for flavor. Shallots or leeks can be used if onions are not available.
- Garlic : No substitute necessary, but if you’re in a pinch, garlic powder can work in smaller quantities.
- Red Chili Peppers : These bring a gentle heat. Opt for bell peppers for no heat or jalapeños if you like it spicy.
- Eggplant/Aubergine : Mushrooms or extra zucchini can be used as a satisfying alternative.
- Bell Pepper : Choose any color you like; they’re all delicious.
- Zucchini/Courgette : Summer squash makes a seamless substitute.
- Cherry Tomatoes : If cherry tomatoes aren’t on hand, use diced regular tomatoes.
Optional Garnish:
- Fresh Basil Leaves : This herb adds a fresh, aromatic finish. If unavailable, parsley or cilantro can provide a fresh, herby touch.
With these ingredients and simple substitutions, you can whip up a nutritious and comforting meal that suits your dietary preferences and ingredient availability.
How to store this One Pot Vegetable Orzo Dish
To store leftover One-Pot Orzo, transfer it to a sealed container and refrigerate for up to 5 days. If you plan on freezing the dish, place it in an airtight container and store it in the freezer for about 3 months. Keep in mind that the pasta may become softer once defrosted, so slightly undercooking it beforehand can help maintain its texture.
When reheating the leftovers, add a squeeze of lemon juice, a drizzle of olive oil, or some vegan butter, along with some salt to freshen up the flavors. Reheat gently on the stovetop or in the microwave with a splash of water, or broth if needed. Enjoy the delicious flavors of this dish even on busy days by having a batch ready to go in the fridge or freezer.
Q: Can I use a different type of pasta instead of orzo? A: Absolutely! While orzo works best for achieving a risotto-like texture, you can substitute it with other small pastas like couscous, small shells, or even broken pieces of spaghetti. Just adjust the cooking time according to the pasta’s package instructions.
Q: Can I make this recipe gluten-free? A: Yes, to make this dish gluten-free, use a gluten-free pasta alternative like quinoa or rice pasta. Ensure all other ingredients, like stock and seasonings, are certified gluten-free.
Q: How can I make this dish spicier? A: To add more heat, include additional red chili peppers or a dash of red pepper flakes. You could also experiment with red chili powder or a splash of hot sauce.
Q: What are the best vegetables to use in this recipe? A: The recipe is quite flexible; you can use any vegetables you like or have on hand. Some great additions or substitutions include mushrooms, spinach, broccoli, or carrots. Just be sure to adjust the cooking time for harder vegetables to ensure they’re cooked through.
Q: Can I prepare this dish in advance? A: Yes, you can cook this dish in advance and refrigerate it for up to 3 days. Reheat it gently on the stove or in the microwave, adding a little water or stock if the orzo has absorbed too much liquid.
Q: Can I freeze this orzo dish? A: Freezing is possible but I prefer it from the fridge and reheated, as the texture of the pasta may become mushy upon thawing and reheating. Having said that, you can refer to freezing directions from the storage instructions section.
Other comforting pasta dishes from the blog:
- Creamy Gochujang Orzo With Textured Soy Protein
- Spicy Creamy Pasta with Silken Tofu
- Vegan Butternut Squash Risotto – With Sage Chili Oil
One Pot Healthy Vegetable Orzo
Ingredients1x2x3x
- 1 ½ cup Orzo 240 g
- 2 ½ cup Veggie stock 600 ml
- ¼ cup Nutritional yeast
- 2 tbsp Olive oil
- ¼ cup green olives quartered (around 45 g)
- Salt and pepper to taste
Veggies:
- 1 Onion
- 3 cloves Garlic minced
- 3 red chili peppers chopped (choose the low-heat variety if you are sensitive)
- 1 Eggplant Aubergine
- 1 Bell pepper Yellow red or green
- 1 Zucchini Courgette
- 1 cup cherry tomatoes
Instructions
Prep Vegetables:
- Begin by dicing the onion, eggplant, bell pepper, and zucchini into small, even cubes to ensure they cook uniformly. Mince the garlic cloves finely. Slice the red chili peppers into thin rings, removing the seeds and white plasma if less heat is desired. Halve the cherry tomatoes to release their juices during cooking.
Sauté Aromatics:
- Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion, minced garlic, and chili peppers to the pan. Sauté these ingredients for about 3-5 minutes until the onion becomes translucent and the mixture is fragrant.
Cook Vegetables:
- Add the cubed eggplant, bell pepper, and zucchini to the pan. Season the vegetables with salt to help draw out moisture. Continue to cook for approximately 15 minutes, stirring occasionally, until the vegetables are tender and begin to meld together.
Add Orzo and Stock:
- Pour in the orzo and vegetable stock, mixing well to combine with the vegetables. Lower the heat and let the mixture simmer gently. Cook for about 10 minutes, or until the orzo is tender and the liquid has mostly been absorbed, resulting in a creamy texture.
Final Touches:
- Stir in the quartered green olives and nutritional yeast for a cheesy flavor and extra nutrients. Adjust the seasoning with additional salt and pepper according to your taste preferences.
- Scoop out the creamy orzo while hot. Garnish each serving with fresh basil leaves to add a touch of freshness and color.
Nutrition
Swiss Chard Chana Saag Recipe
Ingredients1x2x3x
- 1 cup dry chickpeas 240 g
- 1 lbs Swiss chard about 500 g
Masala base
- 1 tbsp olive oil 15 ml
- 1 tsp whole cumin seeds
- 1 medium onion finely chopped
- 3 cloves garlic minced
- 1½ inch piece fresh ginger minced (4 cm)
- 2-3 green chili peppers adjusted to taste
- ½ tsp ground turmeric
- ½ tsp red chili powder
- ½ tsp ground cumin
- 1 tsp ground coriander
- 1 medium tomato roughly chopped
- 1 tsp garam masala
- 1½ tsp salt divided into two portions of ¾ tsp
Tempering:
- 3-4 dried red chili peppers for tempering sliced for tempering
- 2 cloves garlic
- A pinch of asafoetida hing
Instructions
Preparation of Chickpeas:
- Soak the chickpeas overnight or for at least 6 hours. Drain and cook in fresh water until tender, about 40 minutes. Drain and set aside.
Prepare Swiss Chard:
- Rinse Swiss chard thoroughly. Separate the white stems and green leaves if desired. Blanch the leaves for about 2 minutes in boiling water, then drain and set aside.
Make the Masala:
- In a large pan, heat 1 tbsp olive oil over medium heat. Add cumin seeds and let them splutter until fragrant.
- Add onions and sauté until translucent. Introduce minced garlic, ginger, and green chili peppers. Cook for about 20 seconds or until the raw smell disappears.
- Stir in turmeric, red chili powder, ground cumin, and ground coriander. Cook for another 30 seconds before adding the tomatoes. Continue cooking until the tomatoes soften completely.
- Let the mixture cool slightly, then transfer to a blender. Add the blanched Swiss chard and a bit of water to achieve a smooth consistency when blended.
Combine and Simmer:
- Return the blended mixture to the pan. Add cooked chickpeas and additional water if needed to adjust the consistency. Bring to a boil, then reduce heat, cover, and let simmer for 5-10 minutes.
Prepare the Tempering:
- In a small skillet, heat 1 tbsp olive oil. Add sliced garlic and fry until golden. Add dried red chili peppers and fry for a few seconds before sprinkling asafoetida over the oil. Turn off the heat.
- Pour the tempering over the simmering saag. Cover and let sit for another 5-10 minutes to infuse the flavors.
Serve:
- Serve the Swiss Chard Chana Saag hot, accompanied by naan or steamed rice for a complete meal.
