Chana Masala

Name: Chana Masala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1½ tablespoons extra-virgin olive oil; 1 large yellow onion, diced; 1 teaspoon whole cumin seed; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 3 cardamom pods, minced (discard the outer shells); 3 garlic cloves, minced; 1 teaspoon garam masala; 1 teaspoon fresh ginger; ¼ teaspoon cayenne pepper, optional; 1 (28-ounce) can diced tomatoes; 2 (14-ounce) cans chickpeas, drained and rinsed, or 3 cups cooked chickpeas; 5 to 8 ounces fresh spinach; 1 tablespoon lemon juice + 1 tablespoon lime juice, more to taste; 1 cup fresh cilantro, chopped; Sea salt and freshly ground black pepper

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Prep Time: 10

Cook Time: 20

Total: 30

Servings: 4

Cost: $13.48 /serving

Author : Jeanine Donofrio

Instructions

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Step 1

Heat the oil in a large pan over medium-low heat. Add the onion and generous pinches of salt and pepper and cook until browned and very soft, stirring occasionally, about 8 to 10 minutes. Add the cumin seeds halfway through.

Step 2

Add the coriander, turmeric, cardamom, garlic, garam masala, ginger and cayenne pepper, if using, and cook until fragrant, 30 to 60 seconds. Add ¼ cup of water and scrape the bits from the bottom of the pan. Add the tomatoes and another few pinches of salt. Stir and bring to a low simmer so that it’s bubbling just a bit. Cook on medium heat to thicken, about 6 minutes.

Step 3

Add the chickpeas, ¼ cup more water, and another pinch of salt, and let cook, stirring occasionally, until the liquid is reduced and it’s a thick stew, about 10 to 12 minutes.

Step 4

Stir in the spinach until wilted. Remove from the heat.

Step 5

Add the lemon/lime juice. Taste and adjust seasonings, adding more lemon or lime if desired. Add the fresh cilantro just before serving. Serve with steamed rice and naan, if desired.

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