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Homemade Quick Chickpea and Spinach Curry (Chana Masala) photo

Quick Chickpea and Spinach Curry (Chana Masala)

This Quick Chickpea and Spinach Curry is a vibrant, nutritious dish ready in under 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 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

Equipment

  • Large saucepan
  • Cutting Board and Knife
  • Measuring spoons
  • Wooden spoon
  • Serving bowls

Method
 

Directions:
  1. Start by chopping the onions into quarters and mincing the garlic and ginger. This will save you time when you start cooking.
  2. 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.
  3. Add the minced garlic and grated ginger to the pan. Cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
  4. 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.
  5. 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.
  6. 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.
  7. Add the spinach leaves to the curry, cooking until they are wilted. This should only take about 2-3 minutes.
  8. Remove the pan from the heat and stir in the lemon juice for a bright finish. Taste and adjust seasoning if necessary.
  9. 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.

Notes

  • You can prepare the onion, garlic, and ginger mixture in advance and store it in the fridge for up to 2 days.
  • The curry can be made in advance and stored in an airtight container in the refrigerator for up to 3 days.
  • This curry freezes beautifully; just store it in a freezer-safe container for up to 3 months.