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4.50 from 2 votes

Quick and Easy Chana Masala

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 4 servings
Author: Susan Randall

Ingredients

  • 1 Tablespoon coconut oil or olive oil
  • 3 cloves garlic smashed
  • 2 dried red chiles roughly broken into pieces (adjust to taste) (or 1 Serano green chili,minced)
  • 2 teaspoon garam masala
  • 2 teaspoon coriander seeds
  • 2 teaspoon cumin seeds
  • 1 teaspoon ground ginger
  • 1 teaspoon ground turmeric
  • 1 large yellow onion finely chopped
  • 2 cans 15oz chickpeas, drained and rinsed
  • 2 large tomatoes finely chopped
  • 2 Tablespoons fresh lemon juice
  • 6 cups loosely packed fresh spinach leaves
  • sea salt to taste

Instructions

  • Heat oil in a large skillet on medium-high heat. Add garlic, chiles,garam masala, coriander, cumin, ginger and turmeric and cook ,stirring constantly for approx. 30 seconds (until fragrant). Add onion and cook until lightly browned (approx. 5 min.)
  • Add chickpeas, tomatoes and lemon juice and continue to cook until tomatoes release juice and mixture comes to a boil.(approx. 5 min.).
  • Add spinach ,stir occasionally, until slightly wilted. (approx. 1-2 min.).
  • Salt to taste. Serve with warmed pita or naan bread, or over basmati rice or a baked potato (russet or sweet)
  • * for more of a tomato base and slightly "soupier" consistency, substitute 1 can (15oz.) whole peeled tomatoes with their juices. (chopped small)