Chana Masala Spicy Chickpeas with Spinach
Bursting with bold flavors and wholesome ingredients, Chana Masala Spicy Chickpeas with Spinach is a vibrant, one-skillet dish that brings the essence of Indian cuisine right to your table. This plant-based recipe features tender chickpeas simmered in a rich tomato-based sauce infused with an aromatic blend of cumin, coriander, garam masala, and a touch of red chili for a spicy kick. Fresh spinach adds a nutrient-packed twist, while a squeeze of lemon juice brightens up the flavors beautifully. Ready in just 45 minutes, this easy and flavorful dish is perfect for weeknight dinners and pairs wonderfully with steamed basmati rice or warm naan. Garnished with fresh cilantro, it’s a hearty, gluten-free, and vegan-friendly meal that’s sure to delight!
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Recipe Information
Ingredients
- 2 cups Canned chickpeas (garbanzo beans)
- 3 cups Fresh spinach leaves
- 1 medium Yellow onion
- 3 units Garlic cloves
- 1 inch Fresh ginger
- 2 medium Tomatoes
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 1 cup Water
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro leaves
Instructions
Drain and rinse the canned chickpeas in cold water. Set aside.
Finely chop the onion, garlic, and ginger. Dice the tomatoes and roughly chop the spinach leaves.
Heat the vegetable oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until soft and golden.
Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 1 minute to toast the spices.
Add the diced tomatoes to the skillet and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick sauce.
Stir in the chickpeas and mix well to coat them in the sauce.
Pour in the water and season with salt. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.
Add the chopped spinach to the skillet and cook for 2-3 minutes until the spinach wilts.
Stir in the lemon juice and adjust seasoning if needed.
Garnish with fresh cilantro leaves and serve hot with rice or flatbread.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3246 mg | 141% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 24.2 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 329 mg | 25% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1860 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
