Chana Masala (Spicy Chickpeas) With Spinach
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
2-4
ingredients
- 1 (14 ounce) can chickpeas (in water or precooked,also called garbanzo beans)
- 1⁄2 cup water
- 1⁄2 onion, diced
- 3 garlic cloves, diced
- 3 tablespoons olive oil
- 1 lemon, juice of (approx 2 tbsp)
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garam masala
- 1 bunch fresh spinach, rinsed
directions
- 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 browned and soft.
- Reduce heat, add spinach and cover.
- Allow spinach to wilt for 2-4 minutes.
- Serve immediately.
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Reviews
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I thought this was pretty good. I have to admit, I was rather confused about a couple of things, though. First, I did not understand why you would add the liquid that is int he can of chickpeas. It is nothing more than water, salt & some additive to keep the color of the peas intact (chemicals!). I ALWAYS rinse away that liquid. I did add 1/2 cup of water as directed. this brings me to my 2nd issue. The directions say to cook the peas until they are slightly browned. How can you brown canned peas if they are in all that liquid??? This simply did not make sense to me. I did add quite a bit more garam masala as I thought the dish was a bit lacking. As someone else stated, it's a good base recipe, but definitely needs tweaking.
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I'm always looking for ease of prep in my weeknight dinner selection and this dish certainly delivered. I might chop the spinach next time. I doubled each of the spices and after tasting my final product would imagine it would have been too bland for me had I not. 1 tsp of each was definitely the right amount, along with salt and fresh pepper. I served over Texamati rice and overall liked this dish. Thanks!
RECIPE SUBMITTED BY
CandyTX
Austin, TX
<p>My name is Candy, married in 1993 to Tom. We have two kids (ages 13 and 11) and live in Austin, TX. Most of the cooking is done by Tom these days and he loves to play around and experiment with food. I own a bookkeeping business from a home office and Tom is a teacher so we stay busy and are always on the look out for something fun, fast and healthy.<br /> <br />View my all about me website for links and other information about us - <a href=http://www.candybeauchamp.com>HERE</a>. <br /> <br />We both absolutely love to read! Our kids are turning into little bookworms too :) We are all Kindle addicts and read a lot, my husband and I easily read 200 books per year between the two of us.</p>