Categories: Indian

Ingredients

• 1 can chickpeas in water or 1 1/2 cups precooked + 1/2 cup water
• 1/2 onion, diced
• 3 cloved garlic, diced
• 3 tbsp olive oil
• juice from one lemon, (approx 2 tbsp )
• 1/2 tsp cury powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin
• 1/2 tsp garam masala
• 1 large bunch of spinach or two handfuls, rinsed

Directions

1. In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.

2. Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.

3. Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!

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