Chana Masala
By Mary McDougall
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.
Serves: 6-8
Prep Time: 20 min
Cook Time: 40 min
Ingredients
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
Diced tomatoes
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)
Directions
1
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.
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