Chana Masala

Chana Masala
  • 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


  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.

04/29/2018
Chana Masala, recipe PT15M PT1H 5 455 calories

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