Indian Recipe | 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.

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

Cooking 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.

Nutrition Facts

• calories133.2
• carbohydrateContent19.9 g
• fatContent4.6 g
• fiberContent4.2 g
• proteinContent4.1 g
• saturatedFatContent0.6 g
• sodiumContent215.8 mg
• sugarContent1 g