Chana Masala recipe

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Ingredients

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

Nutrition Info

133.2 calories
carbohydrate: 19.9 g
cholesterol: : -
fat: 4.6 g
fiber: 4.2 g
protein: 4.1 g
saturatedFat: 0.6 g
servingSize: -
sodium: 215.8 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

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

Recipe Yield

4 servings

Recipe Note

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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