Chana Masala (Spicy Chickpeas with Spinach)

Not that fond of chickpeas? We still urge you to give this dish a chance. By the time you finish cooking chickpeas, their consistency will have completely changed from firm to perfectly silky—quite far from how they taste out of the can. If you want to make this a little less spicy, cut down on the curry powder and garam masala.


Serves 6  Prep Time 10 minutes  Cooking Time 20 to 25 minutes

3 tablespoons vegetable oil
1 medium onion, finely chopped
4 cloves garlic, finely chopped
3/4 teaspoon curry powder
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 teaspoon garam masala
1 15-ounce can chickpeas (garbanzo beans)
juice from one lemon
1/2 cup water
3 cups fresh spinach leaves, washed, loosely packed
salt to taste

1  In a large saucepan over moderate flame, heat the oil until it shimmers in the pan. Add the onion, garlic, and spices, and turn down the flame to medium-low. Sauté, stirring constantly until the onion softens and the spices release their aroma, about 3 minutes.

2  Add the chickpeas and toast them lightly with the spices. (This step is called bhuna, an Indian technique where you sauté vegetables with the spices, boosting the flavor.)

3  Add the lemon juice and the water to the saucepan, and cover. Let simmer for 15 to 20 minutes or until the chickpeas soften (try one to check; it should feel silky in your mouth).

4  Remove the lid and add the spinach leaves. Give the mixture a good stir. Cover again and let the mixture simmer for about 2 minutes (the spinach will wilt).

5  Sprinkle with an additional pinch of garam masala and season with salt. Serve immediately.

Photography by David Hanson |  Styling by Melanie Jimenez

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