Recipe by Sarah
"This version of chana masala uses spinach instead of tomatoes, like my favorite Indian restaurant makes. It is so easy to throw together, and pretty healthy to boot! A perfect meal on a cold winter night when served with naan and basmati rice."
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extra-virgin olive oil
1 (15 ounce) can
chickpeas (garbanzo beans), undrained
fresh spinach, or to taste
Easy, full of vegan protein and tasty! My teenage son said, "See, Mom, you should cook more often!" I didn't have coriander so simply omitted it. This will definitely be a regular side dish from now on.
I bought more chickpeas 3 days later so that I could make this again. The only problem is I wanted more of it. So good and a balanced recipe. I used Ghee instead of oil & only 1 tablespoon of lemon juice.
I didn't think it tasted much like the Chana Masala I am used to, but it was pretty darn tasty. And so easy! I'll probably play around with the spices a bit in the future, but a great base recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 41
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