Name: Quick Chickpea and Spinach Curry (Chana Masala)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 whole onions (cut into quarters); 3 cloves garlic (minced); 2 cm fresh ginger (peeled (about 1 teaspoon grated)); 2 tablespoons vegetable oil or ghee; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon ground cayenne pepper (optional); to taste fine sea salt (for seasoning); 1 teaspoon amchoor powder (optional); 3 whole canned tomatoes ((or 300g canned chopped tomatoes)); 800 g jarred or canned chickpeas (drained (2 cans)); 150 g spinach leaves; 1 tablespoon lemon juice; 300 ml hot water or vegetable stock; 380 g steamed jasmine or basmati rice; 2 tablespoons fresh coriander leaves (finely chopped, for garnish); 1 whole lemon (cut into wedges, for serving)

If you’re on the lookout for a wholesome, filling, and incredibly delicious dish that you can whip up in no time, then this Quick Chickpea and Spinach Curry (Chana Masala) is your answer! This vibrant and fragrant curry is packed with nutrients, making it a perfect weeknight meal or a comforting dish to impress your guests. With the earthy flavors of spices combined with the richness of chickpeas and the freshness of spinach, this recipe is sure to become a staple in your kitchen.

Why You’ll Love This Recipe

This Quick Chickpea and Spinach Curry (Chana Masala) is not just another curry recipe; it’s a complete meal that is:

– Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
– Flavor-Packed: A combination of spices that create a depth of flavor you won’t forget.
– Nutritious: Loaded with protein from chickpeas and vitamins from spinach.
– Vegetarian and Vegan-Friendly: A delicious option for everyone at the table.
– Adaptable: Customize it with your favorite vegetables or spices based on what you have on hand.

What’s in the Bowl

3 onions, cut into quarters: These add a sweet and savory base to the curry.
3 garlic cloves: Essential for depth of flavor.
2 cm fresh ginger, peeled (about 1 teaspoon grated): Offers a warm, zesty kick.
2 tablespoons vegetable oil or ghee: For sautéing and enhancing the richness.
1 teaspoon ground cumin: Adds a warm, earthy flavor.
1 teaspoon ground coriander: Brings a citrusy note.
1 teaspoon turmeric: Adds color and health benefits.
1 teaspoon garam masala: A fragrant spice blend that elevates the dish.
1 teaspoon ground cayenne pepper (optional): For a spicy kick.
Fine sea salt, to taste: Essential for seasoning.
1 teaspoon amchoor powder (optional): Adds tanginess.
3 whole canned tomatoes (or 300g canned chopped tomatoes): Provides a rich, saucy base.
800g jarred or canned chickpeas, drained (2 cans): The star of the dish, packed with protein.
150g spinach leaves: Freshness and nutrients.
1 tablespoon lemon juice: Brightens up the flavors.
300ml hot water or vegetable stock: To create the curry sauce.
380g steamed jasmine or basmati rice: A hearty side.
2 tablespoons fresh coriander leaves, finely chopped: For garnish.
1 lemon, cut into wedges: For serving.

What You’ll Need (Gear)

Large saucepan: For cooking the curry.
Cutting board and knife: Essential for chopping vegetables.
Measuring spoons: To ensure accurate spice measurements.
Wooden spoon: For stirring.
Serving bowls: For plating up your delicious curry and rice.

Make Quick Chickpea and Spinach Curry (Chana Masala): A Simple Method

Step 1: Prepare the Ingredients

Start by chopping the onions into quarters and mincing the garlic and ginger. This will save you time when you start cooking.

Step 2: Sauté Aromatics

In a large saucepan, heat the vegetable oil or ghee over medium heat. Add the chopped onions and sauté for about 5-7 minutes, until they are softened and lightly golden.

Step 3: Add Garlic and Ginger

Add the minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.

Step 4: Spice It Up

Stir in the ground cumin, ground coriander, turmeric, garam masala, cayenne pepper (if using), and salt. Cook for an additional minute to toast the spices, releasing their flavors.

Step 5: Incorporate Tomatoes

Add the canned tomatoes to the pan, breaking them up with your spoon. Stir well to combine everything. Let it simmer for about 5 minutes, allowing the sauce to thicken slightly.

Step 6: Add Chickpeas and Stock

Stir in the drained chickpeas and pour in the hot water or vegetable stock. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for another 10 minutes, stirring occasionally.

Step 7: Toss in the Spinach

Add the spinach leaves to the curry, cooking until they are wilted. This should only take about 2-3 minutes.

Step 8: Finish with Lemon Juice

Remove the pan from the heat and stir in the lemon juice for a bright finish. Taste and adjust seasoning if necessary.

Step 9: Serve!

Serve your Quick Chickpea and Spinach Curry (Chana Masala) over a bed of steamed jasmine or basmati rice. Garnish with fresh coriander leaves and lemon wedges on the side.

Easy Ingredient Swaps

Chickpeas: Use dried chickpeas that have been soaked and cooked if you prefer.
Spinach: Swiss chard or kale can be used for a different greens option.
Tomatoes: Substitute with fresh tomatoes or tomato puree if you prefer.
Lemon Juice: Lime juice can be used for a different citrus flavor.

What Not to Do

Don’t skip the spices! They are essential for the flavor profile of the curry.
Avoid overcooking the spinach; it just needs to wilt.
Do not rush the sautéing of the onions; it builds the foundational flavor.
Don’t forget to taste and adjust seasonings before serving!

Prep Ahead & Store

You can prepare the onion, garlic, and ginger mixture in advance and store it in the fridge for up to 2 days. The curry itself can also be made in advance and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or stock if it thickens too much. This curry also freezes beautifully; just store it in a freezer-safe container for up to 3 months.

Your Top Questions

Can I make this curry spicy?

Absolutely! If you love heat, add more cayenne pepper or even some chopped green chilies when you sauté the onions.

Is this recipe gluten-free?

Yes, all the ingredients used in this Quick Chickpea and Spinach Curry (Chana Masala) are gluten-free, making it a great choice for those with gluten sensitivities.

What can I serve with this curry?

This curry pairs wonderfully with a variety of dishes like naan, roti, or any type of flatbread. It also goes well with yogurt, cucumber salad, or chutney for a refreshing side.

Can I make this curry without oil?

Yes! You can sauté the onions and spices in vegetable broth or water instead of oil for a lower-fat version.

Next Steps

Now that you have this delicious recipe for Quick Chickpea and Spinach Curry (Chana Masala) in your arsenal, it’s time to gather your ingredients and get cooking! This dish is not only quick and straightforward but also a fantastic way to introduce more plant-based meals into your week. Enjoy the comforting warmth and hearty goodness of this curry while knowing you’ve created something nutritious and satisfying. Happy cooking!