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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.

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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Cook's Note:

You may add more water as desired (and depending on how much water is retained from the spinach) to suit the sauce to your tastes.

You can use 1/4 block frozen spinach, thawed and drained, instead of fresh if desired.

Nutrition Facts

133 calories; protein 4.1g; carbohydrates 19.9g; fat 4.6g; sodium 215.8mg. Full Nutrition
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Reviews (8)

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Most helpful positive review

Rating: 5 stars
04/29/2014
I bought more chickpeas 3 days later so that I could make this again. The only problem is I wanted more of it. So good and a balanced recipe. I used Ghee instead of oil & only 1 tablespoon of lemon juice. Read More
(1)

Most helpful critical review

Rating: 3 stars
06/29/2015
Technically your version is Chana Palak. Palak meaning Spinach. Chana, meaning chickpea, or Garbanzos. A good dish overall! Read More
(2)
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 3 stars
06/29/2015
Technically your version is Chana Palak. Palak meaning Spinach. Chana, meaning chickpea, or Garbanzos. A good dish overall! Read More
(2)
Rating: 5 stars
04/28/2014
I bought more chickpeas 3 days later so that I could make this again. The only problem is I wanted more of it. So good and a balanced recipe. I used Ghee instead of oil & only 1 tablespoon of lemon juice. Read More
(1)
Rating: 4 stars
02/13/2014
I didn't think it tasted much like the Chana Masala I am used to, but it was pretty darn tasty. And so easy! I'll probably play around with the spices a bit in the future, but a great base recipe. Read More
(1)
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Rating: 2 stars
02/06/2015
I did not care for this recipe but my husband said he'd eat it. We eat a lot of indian type food. This is the first 'flop' I've made. Read More
Rating: 4 stars
05/06/2019
Good taste but next time I'll add an extra can of chickpeas and drain it. I'm not a huge fan of onion so I put in half a cup of frozen chopped onions and next time I'll cut it down to 1/4 cup. The sauce and onions were too overpowering for me. Read More
Rating: 4 stars
05/13/2020
It was yummy but I made it more like a channa masala and omitted the spinach but instead added about half a cup of tomato sauce. I added a teaspoon of ginger to the spice mix and a teeny bit of cayenne pepper. Awesome! Read More
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Rating: 5 stars
08/13/2014
Easy full of vegan protein and tasty! My teenage son said "See Mom you should cook more often!" I didn't have coriander so simply omitted it. This will definitely be a regular side dish from now on. Read More
Rating: 2 stars
12/29/2014
I thought this recipe was terrible. There was no sauce to it and the spices were not flavorful- had too much of a tart flavor. This is the second Chana Masala recipe I have tried and I will keep looking. Read More