Chana Masala with Spinach
Ingredients
- 2 tablespoons canola oil
- 1/2 medium yellow onion
, chopped
- 1 teaspoon whole cumin seeds
- 1 1/2 cups grape or cherry tomatoes
- 1 tablespoon garlic
, pressed or minced
- 1 tablespoon fresh ginger
, grated or minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon kosher salt
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 to 3/4 cup water
- 1 15-ounce can chickpeas
, drained and rinsed
- 8 ounces fresh baby spinach
- 1/2 cup plain Greek yogurt`
- 4 cups cooked basmati rice
- chopped cilantro
Directions
- 1
Heat the oil in a large skillet over medium high heat. Add the onion and cumin seeds and cook until the onion begins to soften, about 3-5 minutes, stirring often so the onion doesn't burn and become bitter.
- 2
Add the tomatoes, garlic and ginger and cook, stirring, for 1-2 minutes or until fragrant. Stir in the ground cumin, coriander, garam masala, salt, turmeric, and cayenne pepper, and cook for another minute, stirring often as the spices toast and coat the onions and tomatoes.
- 3
Stir in 1/2 cup water and continue to cook for 3-4 minutes as the sauce thickens and the tomatoes soften, using the back of a spatula to gently press down on each tomato so it bursts and releases its juices into the sauce. Add the chickpeas and spinach, and simmer for 5 minutes, stirring occasionally. Smash some of the chickpeas to thicken the sauce. Add more water to loosen the sauce if desired.
- 4
Add more salt to taste and serve over rice with a dollop of yogurt and cilantro if desired.
Chana Masala with Spinach
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About this Recipe
Craving a deeply flavorful, satisfying vegetarian meal that comes together quickly? This Chana Masala with Spinach delivers authentic Indian-inspired flavors in a hearty chickpea stew, perfect for any weeknight.
What makes this recipe truly special is how the earthy chickpea stew is brightened and boosted by a generous amount of fresh spinach. The aromatic blend of whole cumin seeds, ground cumin, coriander, garam masala, turmeric, and a touch of cayenne pepper creates a complex, comforting sauce that coats every ingredient beautifully.
Prepare for a rich, aromatic experience with every spoonful. You'll find tender chickpeas simmered in a vibrant, spiced tomato curry, complemented by the subtle freshness of spinach that wilts perfectly into the sauce. The consistency is a delightful balance—hearty enough to be a main course, yet spoonable. It's a remarkably robust vegetarian dish that feels both wholesome and indulgent.
Feel free to customize this chana masala to your liking. If you prefer a milder heat, you can reduce the cayenne pepper or omit it entirely. For an extra pop of acidity, a squeeze of fresh lemon or lime juice just before serving would be delightful. While spinach is fantastic, you could experiment with other quick-cooking greens like chopped kale or Swiss chard for a slightly different texture and flavor. To make it dairy-free, simply skip the plain Greek yogurt garnish or use a plant-based alternative.
Serve this warming Chana Masala with Spinach over fluffy basmati rice, topped with a dollop of creamy Greek yogurt and a sprinkle of fresh chopped cilantro for a complete and visually appealing meal. It's an ideal choice for a comforting family dinner.