I believe this is my very first Indian recipe on the blog. Gasp. This is a very auspicious moment. I actually loved how this dish turned out so much I am happy to share it with you. The best part? SUPER EASY! Many Indian dishes take FOREVER and this is simply because of the spices, marinating and making sure you get so many layers of flavor in each bite (this takes great expertise-which I am still working on). This chana (chickpea) recipe is fool proof and can be made on the busiest of nights to satisfy the hungriest men in your home (or women- it surely satisfied me). I hope you enjoy this delicious dish as much as I did.
What You Need:
- 2 tablespoons of extra virgin olive oil (or ghee if you’re going the non-vegan route)
- 4 garlic cloves, smashed and chopped
- 1 jalapeño chopped
- 1 tablespoon chopped ginger (you may also grate it to save time)
- 1 bag of organic baby spinach
- 2 15 -ounce cans chickpeas, drained and rinsed
- 1 24-ounce can of San Marzano whole peeled tomatoes
- 1 red onion, chopped
- 1 1/2 teaspoons curry powder
- 2 teaspoons chili powder
- 1 teaspoon cumin powder
- Cilantro, for garnish
- Himalayan Pink salt (or sea salt) and freshly ground black pepper, to taste
- Cooked Brown rice or Naan, for serving
How You Make It:
- Head olive oil or ghee in a large skillet. Add garlic, ginger, onion to the pan and let cook until softened (about 5 minutes). Add curry powder, chili powder and cumin and cook until fragrant.
- Add chickpeas to the spicy onion mixture and stir until completely coated.
- Slowly add in tomatoes, breaking tomatoes with a spoon. Season with salt and pepper.
- Cook for 10-15 minutes, until the sauce has thickened.
- Once the sauce is slightly thick, fold in spinach and stir until it wilts (the heat from the skillet will do this pretty quickly).
- Remove from heat. Serve immediately with brown rice or naan and garnish with cilantro.
Enjoy this little taste of India at your next meal.
Peace, love and NO beef!