Rating: 3.5 stars
9 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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

cook:
25 mins
total:
35 mins
prep:
10 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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