Chana Masala

Monday, January 30, 2012

  • 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 olive oil
  • 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!


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