Quick Chickpea and Spinach Curry (Chana Masala)
If you’re looking for a comforting, hearty dish that’s packed with flavor and nutrients, then look no further than this Quick Chickpea and Spinach Curry (Chana Masala). This recipe is a celebration of wholesome ingredients, vibrant spices, and the beauty of plant-based cooking. It’s perfect for weeknight dinners or meal prep, and it’s sure to impress both your family and friends. Let’s dive into why this dish will become a staple in your kitchen!
Why You’ll Keep Making It
This Quick Chickpea and Spinach Curry (Chana Masala) is versatile, quick to prepare, and incredibly satisfying. With protein-rich chickpeas and fresh spinach, it’s a nourishing option that doesn’t skimp on flavor. The spices create a warm and inviting aroma, making it hard to resist. Plus, it’s easy to scale up for meal prep, ensuring you have delicious leftovers for days. Serve it over fluffy jasmine or basmati rice for a complete meal that’s as comforting as it is nutritious.
Ingredients at a Glance
- 3 onions, cut into quarters
- 3 garlic cloves
- 2 cm fresh ginger, peeled (about 1 teaspoon grated)
- 2 tablespoons vegetable oil or ghee
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon ground cayenne pepper (optional)
- Fine sea salt, to taste
- 1 teaspoon amchoor powder (optional)
- 3 whole canned tomatoes, or 300 g canned chopped tomatoes
- 800 g jarred or canned chickpeas, drained (2 cans)
- 150 g spinach leaves
- 1 tablespoon lemon juice
- 300 ml hot water or vegetable stock
- 380 g steamed jasmine or basmati rice
- 2 tablespoons fresh coriander leaves, finely chopped
- 1 lemon, cut into wedges
What You’ll Need (Gear)
- Large pot or deep skillet – for sautéing and simmering the curry.
- Cutting board and knife – for chopping vegetables.
- Measuring spoons – to ensure accurate ingredient amounts.
- Spoon for stirring – a sturdy wooden spoon works best.
- Blender or food processor – optional, but great for making a smoother curry.
Method: Quick Chickpea and Spinach Curry (Chana Masala)
Step 1: Prepare the Base
Start by heating 2 tablespoons of vegetable oil or ghee in a large pot over medium heat. Add the quartered onions and sauté until they turn soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
Step 2: Spice It Up
Add the ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper (if using) to the pot. Stir well to coat the onions and release the spices’ flavors, cooking for about 2-3 minutes.
Step 3: Add the Tomatoes
Pour in the canned tomatoes (whole or chopped) and cook for another 5 minutes, allowing the mixture to bubble gently. If you prefer a smoother sauce, consider blending it at this stage before proceeding.
Step 4: Chickpeas and Spinach
Stir in the drained chickpeas and hot water or vegetable stock. Bring the mixture to a simmer and let it cook for about 10 minutes. Add the spinach leaves, cooking just until they wilt. This should take no more than 2-3 minutes.
Step 5: Final Touches
Stir in the lemon juice and season with fine sea salt to taste. If you’re using amchoor powder, sprinkle it in now for an extra layer of flavor.
Step 6: Serve
Serve your Quick Chickpea and Spinach Curry (Chana Masala) over steamed jasmine or basmati rice. Garnish with fresh coriander leaves and lemon wedges for an added pop of freshness.
How to Make It Lighter
- Swap out the oil or ghee for a smaller amount of cooking spray for sautéing to reduce calories.
- Use low-sodium vegetable stock to keep the sodium levels in check.
- Increase the amount of spinach for added volume and nutrients without extra calories.
- Serve with cauliflower rice instead of traditional rice for a lower-carb option.
Chef’s Rationale
The heart of this Quick Chickpea and Spinach Curry (Chana Masala) lies in its spices, which not only enhance flavor but also offer health benefits. For instance, turmeric is known for its anti-inflammatory properties, while spinach adds a wealth of vitamins. The chickpeas provide a hearty dose of protein and fiber, making this dish satisfying and nourishing. Plus, it’s adaptable—feel free to add other vegetables or adjust the spice levels to your preference.
Save for Later: Storage Tips
Allow any leftovers of your Quick Chickpea and Spinach Curry (Chana Masala) to cool completely before transferring them to an airtight container. You can store it in the refrigerator for up to 4 days or freeze it for up to 3 months. When ready to enjoy again, simply reheat on the stove or in the microwave, adding a splash of water if it seems thick. This dish also tastes even better the next day as the flavors meld together!
Quick Chickpea and Spinach Curry (Chana Masala) Q&A
Can I use dried chickpeas instead of canned?
Absolutely! If you prefer using dried chickpeas, soak them overnight and cook them until tender before adding them to the curry.
What can I serve with this curry?
This curry pairs beautifully with jasmine or basmati rice, but you can also serve it with naan, chapati, or even over quinoa for a nutritious twist.
How spicy is this dish?
The heat level can be adjusted based on your preference. Omit the cayenne pepper for a milder flavor, or add more for a spicier kick!
Can I make this curry vegan?
Yes, this recipe is naturally vegan! Just be sure to use vegetable oil instead of ghee, and you’re all set.
Healthy-ish Favorites
- Baked Feta Tomato Chickpea Pasta – A delightful pasta dish that’s equally satisfying.
- Creamed Spinach – A creamy side that complements your curry beautifully.
- Butternut Curry Coconut Soup – Another comforting dish with warm, inviting flavors.
The Takeaway
This Quick Chickpea and Spinach Curry (Chana Masala) is not just a meal; it’s an experience that brings warmth and flavor to your table. With its rich spices, nutritious ingredients, and simple preparation, it’s a dish you’ll turn to time and time again. Whether you’re a long-time fan of Indian cuisine or just starting to explore, this curry is a fantastic addition to your repertoire. Enjoy every bite!
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Quick Chickpea and Spinach Curry (Chana Masala)
Ingredients
Equipment
Method
- Start by heating 2 tablespoons of vegetable oil or ghee in a large pot over medium heat. Add the quartered onions and sauté until they turn soft and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, stirring for another minute until fragrant.
- Add the ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper (if using) to the pot. Stir well to coat the onions and release the spices' flavors, cooking for about 2-3 minutes.
- Pour in the canned tomatoes (whole or chopped) and cook for another 5 minutes, allowing the mixture to bubble gently. If you prefer a smoother sauce, consider blending it at this stage before proceeding.
- Stir in the drained chickpeas and hot water or vegetable stock. Bring the mixture to a simmer and let it cook for about 10 minutes. Add the spinach leaves, cooking just until they wilt. This should take no more than 2-3 minutes.
- Stir in the lemon juice and season with fine sea salt to taste. If you’re using amchoor powder, sprinkle it in now for an extra layer of flavor.
- Serve your Quick Chickpea and Spinach Curry (Chana Masala) over steamed jasmine or basmati rice. Garnish with fresh coriander leaves and lemon wedges for an added pop of freshness.
Notes
- Allow leftovers to cool completely before transferring to an airtight container.
- Store in the refrigerator for up to 4 days or freeze for up to 3 months.
- Add a splash of water when reheating if it seems thick.
