- 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
- 1/2 cup fresh spinach, or to taste
- 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.
- 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.
- Stir spinach into sauce and simmer until wilted, about 5 more minutes.
04/29/2018
recipepes.com
Chana Masala, recipe
PT15M
PT1H
5
455 calories
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