Hearty and saucy with a kick of spice, you're going to want to whip up my super simple chana masala recipe again and again!
Prep Time 8mins
Cook Time 15mins
Total Time 23mins
Servings 6(1 cup servings)
Author Kim Lee
1tablespooncoconut oil or olive oil
1yellow onionfinely chopped
1jalapeno pepperminced (seeded as preferred to decrease spiciness)
2teaspoonsgaram masalasubstitute with curry, if that's what you have on-hand
¾teaspoonfine-grain sea salt
1can28 ounces whole peeled tomatoes, with juices
2cans15 ounces each chickpeas, drained and rinsed
2tablespoonsfresh lemon juice
6cupsloosely packed fresh spinach leaves
Heat oil in a large skillet on medium-high heat. Add onion and cook, stirring frequently for about 5 minutes. Add garlic and pepper and continue to cook, stirring frequently for about 3 minutes. While onion, garlic and pepper are softening begin adding spices (garam masala, cumin, ginger, turmeric and salt).
Add tomatoes, chickpeas and lemon juice; continue to cook until mixture comes to a boil. Break up large tomatoes as you're stirring mixture.
Add spinach, stir occasionally, until slightly wilted.
Serve over rice, with warm pita or naan bread. Enjoy!