Chana Masala with Spinach

Chana Masala with Spinach

from foodiecrush.com
30 min
4 servings

This chana masala chickpea stew gets an added vegetarian boost with spinach added to the earthy, Indian-spiced tomato curry sauce.

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. 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. 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. 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. 4

    Add more salt to taste and serve over rice with a dollop of yogurt and cilantro if desired.