Spicy Indian-Style Chickpeas With Spinach
Chana Masala
This spicy chickpea recipe, otherwise known as Chana masala with spinach, is a vegetarian variation of a traditional and popular Indian food dish. If you don’t have all the spices on hand, its alright to omit one of them without too much difference, but don’t leave out more than two or you will have a completely different (and bland!) dish on your plate. For a heartier version of chana masala, toss in some tofu with the chickpeas and serve over rice.
Dealing With Dietary Requirements
If you’re looking for some very healthy and tasty food that is quick and easy to make, it’s hard to go past Indian food. And the best part about this recipe is that it makes a great vegetarian option, as well as being gluten and dairy-free, so for anyone who has found it challenging to find quality meals within their dietary requirements, then this one could be very useful for you!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients:
- 1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
- 1/2 onion, diced
- 3 cloves garlic, diced
- 3 tbsp olive oil
- juice from one lemon, (approx 2 tbsp )
- 1/2 tsp curry powder
- 1/2 tsp coriander powder
- 1/2 tsp cumin
- 1/2 tsp garam masala
- 1 large bunch of spinach or two handfuls, rinsed
Preparation:
In a large skillet or frying pan, saute 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 cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your spicy Indian-style chickpeas with spinach!
If you enjoyed this, you can find a whole heap more vegetarian gluten and dairy-free recipes available to add to your collection.
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