Chana masala with spinach
Chana masala with spinach is a vegetarian variation of a traditional and popular Indian food dish. If you don’t have all the spices on hand, its ok to omit one of them without too much trouble, but don’t omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
- 1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
- 1/2 onion, diced
- 3 cloves garlic, diced
- 3 tbsp Manna Hill Estate organic EVOO.
- juice from one lemon (approx 2 tbsp)
- 1/2 tsp curry powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 1 large bunch of spinach or two handfuls, rinsed
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!