Chana Masala

Prep: 20 minutes Cook: 40 minutes


This is my favorite curried garbanzo bean dish. I always have canned garbanzos and tomatoes in my pantry and fresh spinach in my refrigerator so I can prepare this easily whenever I get the urge.


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp vegetable broth
  • 1 tbsp coriander
  • 2 tsp cumin
  • 1 tsp turmeric
  • 1/4 tsp cayenne
  • 14.5 ounce can tomatoes, chopped
  • 2-14.5 ounce cans garbanzo beans, drained and rinsed
  • 4 ounce can chopped green chilies
  • 1 cup water
  • 4 cups fresh spinach, chopped
  • 2-3 tbsp fresh cilantro, chopped (optional)


Place the onion, garlic and ginger in a large non-stick pot with the vegetable broth. Cook, stirring frequently until onion softens slightly. Stir in the coriander, cumin, turmeric and cayenne. Continue to cook and stir for 1 minute. Add the tomatoes and mix well. Then add the garbanzo beans, green chilies and water. Bring to a boil, reduce heat, cover and cook for 20 minutes. Add the spinach, mix well and continue to cook for an additional 10 minutes. Sprinkle with cilantro before serving, if desired.

Hint: To simplify this dish, leave out the coriander, cumin, turmeric and cayenne, and substitute 2 tablespoons of curry powder.