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
I did not care for this recipe, but my husband said he'd eat it. We eat a lot of indian type food. This is the first 'flop' I've made.
I thought this recipe was terrible. There was no sauce to it and the spices were not flavorful- had too much of a tart flavor. This is the second Chana Masala recipe I have tried and I will keep looking.
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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