CHANA MASALA
This version of chana masala uses spinach instead of tomatoes, like my favorite Indian restaurant makes. It is so easy to throw together, and pretty healthy to boot! A perfect meal on a cold winter night when served with naan and basmati rice.
Provided by Sarah
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 133.2 calories, Carbohydrate 19.9 g, Fat 4.6 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 215.8 mg, Sugar 1 g
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