Chana Masala

This version of chana masala uses spinach instead of tomatoes, like my favorite Indian restaurant makes. It is so easy to throw together, and pretty healthy to boot! A perfect meal on a cold winter night when served with naan and basmati rice.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 133 Calories

Ingredients

• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 teaspoon curry powder
• 1 teaspoon ground coriander
• 1 small onion, diced
• 1 tablespoon extra-virgin olive oil
• ½ cup fresh spinach, or to taste
• 1 (15 ounce) can chickpeas (garbanzo beans), undrained

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium heat; saute onion until softened, about 5 minutes. Add garlic and saute until fragrant, about 1 minute.

Step 2

Stir chickpeas with liquid from can, lemon juice, coriander, cumin, garam masala, and curry powder into onion mixture; bring to a boil. Reduce heat and simmer, stirring often, until liquid is mostly evaporated and sauce is thickened, 15 to 20 minutes.

Step 3

Stir spinach into sauce and simmer until wilted, about 5 more minutes.