Ingredients

The following ingredients have 4 Servings
  • 2 15-oz Cans Chickpeas (drained, rinsed, about 3 Cups Cooked)
  • 2 14.5-oz Cans Fire-Roasted Diced Tomatoes (or plain diced)
  • 1 Cup Chopped Onion (sweet or yellow onion)
  • 1 Tsp Minced Garlic
  • 3 Tsp Garam Masala
  • 1 1/2 Tsp Turmeric
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1/2 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/2 Tsp Coriander
  • 1/2 Tsp Black Pepper
  • 1/2 Cup Fresh Chopped Cilantro
  • 3 Cups Fresh Spinach (optional)
  • Fresh Lemon Juice (optional)
  • Salt (to taste)*

Instruction

  • In a seasoned large cast iron skillet, pot, or dutch oven, saute the chopped onion and garlic over medium-high heat for about 3 minutes to soften.
  • Add in all the spices and stir them into the sauteing onion and garlic.
  • Now pour in the diced tomatoes along with all the juices in the cans and stir to combine. Add the chickpeas and stir again.
  • Allow the curry to come to a slight boil before reducing the heat and allowing the pot to simmer for about 10 minutes until the mixture has thickened slightly. For a thicker curry, cover the pot and simmer for an extra 5 minutes. For a thinner curry, add 1/4 cup to 1/2 cup water.
  • Right before turning off the heat, stir in the cilantro and optional fresh spinach until soft.
  • Remove the chana masala from the heat and add a squirt of fresh lemon juice if desired before serving with extra fresh cilantro, if desired.