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.

Step: 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.

Step: 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.

Step: 3

Stir spinach into sauce and simmer until wilted, about 5 more minutes.

Per Serving: 133 calories; protein 4.1g; carbohydrates 19.9g; fat 4.6g; sodium 215.8mg.

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