Recipe By Kristin Turrell
Published Apr 2nd
Prep 15m Cook 10m Additional - Ready In 25m
Servings 4 servings Calories 328.1

This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.

Recipe Ingredients

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 onion, chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon ground cumin
  • 2 tablespoons curry powder
  • 1 (15 ounce) can sweet peas, drained
  • 1 (15.5 ounce) can garbanzo beans, drained
  • 1 (10 ounce) box frozen chopped spinach, thawed and squeezed dry
  • 1 (8 ounce) container plain yogurt
  • 1 cup chicken broth
  • salt and pepper to taste

Cooking Directions

  1. 1 Heat oil in a large saucepan over medium heat. Stir in garlic, onion, red pepper flakes, cumin, and curry powder, and cook until the onion has softened and turned translucent, about 5 minutes. Add the drained peas and mash well. Stir in garbanzo beans, spinach, yogurt, and chicken broth. Cook and stir until heated through, then season to taste with salt and pepper before serving.

Nutrition Facts

  • Calories 328.1
  • Carbohydrate 47.1 g
  • Cholesterol 3.4 mg
  • Fat 10.1 g
  • Fiber 12.2 g
  • Protein 15.5 g
  • Saturated Fat 1.9 g
  • Sodium 761.2 mg
  • Sugar 8.4 g


  1. I thought it was wonderful. The spice got my attention sweetness from the peas healthy and low fat. Now I did use what I have on hand so frozen peas and beans and used 6 cloves of garlic. I did increase the temp to medium high to cook the onion garlic and spices until soft. - Read more ...
  2. Amazing Recipe! One alteration I made was to replace the vegetable oil with olive oil and combining that oil with the garlic red pepper flakes cumin and curry in a Tupperware container then shaking the chickpeas in the mixture and allowed it to set in the fridge for 3 days prior to making. This allowed - Read more ...
  3. I was looking for a chick pea recipe and found this. The chick peas I had were cooked dried chick peas (not canned) and I didn't have canned sweet peas so I microwaved frozen peas. I also substituted vegetable broth for the chicken broth added some extra water and cooked longer than the recipe called - Read more ...
  4. Great dish!! The only think I added that it did not call for was a 1/2 tsp (give or take) of garam masala. Also I only used 5 oz of fat free greek yogurt. Fabulous dish to make for an Indian themed dinner.
  5. This was decent if you followed directions exactly but it needs to be cooked longer than "heated through". Per another recipe on this site the next day I heated up a little additional butter and added more garlic and 2 teaspoons of red curry powder- then added the previously cooked saag. I added a cup - Read more ...
  6. Great recipe! I used fresh spinach and halved the red pepper flakes. I also used mushroom broth instead of chicken broth. Tastes great over rice! Next time - I will puree in the blender and serve as a soup with a drizzle of cream on top with a side of Naan bread.
  7. Oh my gosh this was fantastic. We simmered a chicken breast cut into chunks in garlic salt and pepper and olive oil in a separate pan until really tender and threw that in at the very end. What a great meal..we ate with some store bought naan. PRIMO!! We followed the suggestion and used fresh - Read more ...
  8. This was quite good. I did make some changes however, just because I have too when making a recipe that I am familiar with. First, I toasted the spices (cumin, cardamom, coriander, cloves) and then used butter (since I didn't feel like making ghee) to saute the onions and garlic in. I crushed the spices - Read more ...
  9. This recipe is tasty however it did not taste like Chole Saag to me. I substituted coconut milk for yogurt and fresh spinach for frozen which I think made it more bright and fresh tasting.