Vegetarian Chana Masala With Spinach
Chana masala with spinach is a recipe variation for a traditional vegetarian Indian dish made from chickpeas (garbanzo beans) in a spiced sauce.
- Serves: 3 persons
- ½onion (diced)
- 3cloves garlic (diced)
- 3tablespoons olive oil
- 1can (16 ounces) chickpeas (undrained, or 1 1/2 cups precooked chickpeas plus 1/2 cup water)
- 2tablespoons lemon juice (juice from one lemon)
- ½teaspoon curry powder
- ½teaspoon coriander powder
- ½teaspoon cumin
- ½teaspoon garam masala
- 1pound spinach (a large bunch or two handfuls, rinsed)
Step 1Gather the ingredients.
Step 2In a large skillet or frying pan, sauté onions and garlic in olive oil until soft, about 3 to 5 minutes.
Step 3Add chickpeas straight from the can, including all the water.
Step 4Add lemon juice, curry powder, coriander powder, ground cumin, and garam masala. Simmer about 10 to 15 minutes, stirring occasionally, adding more water if needed until chickpeas are cooked and soft.
Step 5Reduce the heat, add spinach and cover. Allow spinach to wilt for 2 to 4 minutes.
Step 6Serve immediately and enjoy your chana masala. A dish like this should be served with either plain white rice, simple Indian basmati rice , Indian lemon rice, or quinoa . But another alternative is to serve it with warm Indian bread such as naan, roti, or chapati. Those are excellent for dipping into the mixture. Refrigerate any leftovers and enjoy them within three to five days. Chana masala is perfect for freezing and taking to the office for lunch later, so make a double batch if you'd like. It will retain the best quality in the freezer for three to six months and reheats easily in the microwave. Be sure to label the container with the date and contents. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.