Coconut Chana Saag Recipe!

Coconut Chana Saag Recipe!

Posted by The Flavor Chef on Jun 29th 2018

This week Chef Lance is sharing his wife's recipe for one of his son's favorite soups! Chana Saag is a traditional Indian curry dish made with chickpeas, coconut milk, tomatoes, and spinach. While it is typically a vegan dish, it's been adapted to include our Organic Chicken Bone Broth. This adds depth, protein, and helps to make the chickpeas easier to digest. By using slightly more broth, this dish becomes more like a soup than a stew. Because of the rich sweetness of the coconut milk, this soup can be served chilled as well for a cooler summer version.

In celebration of Independence Day, visit us at and get 15% off your order with coupon code CHANASAAG. This coupon is only good from Friday, June 29, 2018 at 12:00pm PST until Wednesday, July 4, 2018 at 11:59pm exceptions!

Love is The Ultimate Spice!

Coconut Chana Saag

1-2 cups The Flavor Chef Organic Chicken Bone Broth 2 tbsp coconut oil
1 small yellow onion, diced 3 medium Yukon Gold potatoes, chopped
3 large cloves fresh garlic, minced 2 tsp fresh ginger, peeled and grated
1 can full fat coconut milk 1 tbsp curry powder
1 tsp ground cumin ¾ tsp sea salt
¼ tsp ground turmeric ½ tsp red pepper flakes (optional)
1 14oz can organic diced tomatoes, drained 1 14oz can organic chickpeas, drained and rinsed
4 cups baby spinach, loosely packed cooked quinoa, for serving (optional)


  1. Heat the coconut oil over medium-high heat in a 4 quart soup pot. Add the onion and potatoes and cook for 8-10 minutes, stirring occasionally, until the potato is cooked through but still al dente.Note: You can cover the pot to help steam and cook the potato, if necessary.

  2. While the potato and onion are cooking, combine the coconut milk, curry powder, cumin, red pepper flakes, sea salt, and turmeric in a small blender. Blend until completely smooth and set aside.

  3. Add the garlic and ginger to the pot with the potato and onion. Cook another 2 minutes.

  4. Add the diced tomatoes and cook another 2 to 3 minutes. Add The Flavor Chef Organic Chicken Bone Broth.

  5. Add the coconut milk mixture and chickpeas to the pot and heat to a boil. Reduce the heat slightly and add the spinach. Cover and cook another 2 minutes or so until the spinach has wilted. Taste the Chana Saag for flavor and season with additional sea salt and/or spices. Note: If you're not in a rush, cook the Chana Saag at a low simmer for an additional 10 minutes.

  6. Serve Chana Saag with cooked quinoa (or grain of choice).

Bon appétite!