Chana Masala (Spicy Chickpeas) With Spinach

Chana Masala (Spicy Chickpeas) With Spinach

• 1 (14 ounce) can chickpeas (in water or precooked,also called garbanzo beans)
• 1/2 cup water
• 1/2 onion, diced
• 3 garlic cloves, diced
• 3 tablespoons olive oil
• 1 lemon, juice of (approx 2 tbsp)
• 1/2 teaspoon curry powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garam masala
• 1 bunch fresh spinach, rinsed

Directions:

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

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 browned and soft.

Reduce heat, add spinach and cover.

Allow spinach to wilt for 2-4 minutes.

Serve immediately.