Dinner

Quick Chana Masala with Spinach

Skip your usual Indian takeout and make your own chana masala instead. You'll be surprised that it takes a mere 30 minutes.

None

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Servings
4
Prep Time
25 min
Cook Time
5 min
Duration
30 min

Ingredients

  • 2 6-inch whole-grain pitas, cut into wedges
  • 2 tbsp high-heat cooking oil (such as 
sunflower, safflower or grape seed oil)
  • 3 cloves garlic, smashed
  • 2 small dried red chiles, roughly broken 
into pieces
  • 2 tsp garam masala
  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 1 large yellow onion, finely chopped
  • 2 15-oz BPA-free cans unsalted chickpeas, drained and rinsed (TRY: Eden Organic Garbanzo Beans)
  • 2 large tomatoes, finely chopped
  • 2 tbsp fresh lemon juice
  • 6 cups loosely packed fresh spinach leaves
  • Sea salt, to taste

Preparation

  1. Preheat oven to 300°F. Wrap pita in foil and transfer to oven, until warmed through.
  2. Meanwhile, in a large skillet on medium-high, heat oil. Add garlic, chiles, garam masala, coriander, cumin, ginger and turmeric and cook, stirring constantly until fragrant, about 30 seconds. Add onion and cook, stirring occasionally for about 5 minutes, until lightly browned. Add chickpeas, tomatoes and lemon juice and cook, stirring occasionally until tomatoes release enough juices to come to a boil and chickpeas are heated through, about 5 minutes. Add spinach, handfuls at a time, stirring until wilted. Season with salt. Serve with pita.

Nutrition Information

  • Serving Size 1 1/2 cups chickpea mixture and 1/2 pita
  • Calories 378
  • Carbohydrate Content 59 g
  • Cholesterol Content 0 mg
  • Fat Content 9 g
  • Fiber Content 14 g
  • Protein Content 15 g
  • Saturated Fat Content 1 g
  • Sodium Content 346 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g