Chana Masala (Spicy Chickpeas) With Spinach

Got this from a friend. Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice.

• Ready In: 35 mins
• 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

1. In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
2. Add chickpeas straight from the can, including all the water.
3. 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.
4. Reduce heat, add spinach and cover.
5. Allow spinach to wilt for 2-4 minutes.
6. Serve immediately.