Chana Masala with Spinach

If you love Indian food but are intimidated to make it at home, this recipe is for you! Don’t let the spice list deter you—Indian dishes are built on layers of these pantry staple spices and the dish is so easy to make. Traditional chana masala is simply chickpeas (chana) simmered in a spiced tomato-onion sauce (masala), but we’ve added spinach to increase the nutrient density. Try it over rice mixed with cauliflower rice for even more good4u veggies!

4
2 tablespoons ghee (or substitute Natural Grocers® Brand Organic Extra Virgin Olive Oil for vegan and dairy free versions)
1 medium organic onion, diced
2 organic garlic cloves, minced
1 tablespoon grated organic ginger (from a 1-inch knob)
2 teaspoons Natural Grocers Brand Bulk Organic Ground Coriander Seed
1 teaspoon Natural Grocers Brand Bulk Organic Ground Cumin Seed
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Paprika
  Pinch to 1/4 teaspoon Natural Grocers Brand Bulk Organic Cayenne (depending on heat preference)
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Turmeric
1⁄2 teaspoon garam masala
1 (14.5-ounce) can Natural Grocers Brand Organic Fire Roasted Diced Tomatoes
1 (15.5-ounce) can Natural Grocers Brand Organic Garbanzo Beans, drained
1⁄2 (10-ounce) bag Natural Grocers Brand Organic Frozen Chopped Spinach
1 teaspoon organic lime juice
1 teaspoon Natural Grocers Brand Bulk Organic Coconut Sugar
1⁄4 cup chopped organic cilantro

1. Heat a large deep skillet over medium heat. Once hot, add the ghee or olive oil, swirl to coat, then add the onion. Sauté, stirring frequently, until soft and just lightly browned, 6-8 minutes. Add the garlic, ginger, and all the spices, and continue to cook for 1-2 minutes, stirring frequently.

2. Add the tomatoes and scrape any browned bits from the bottom of the skillet. Simmer, stirring occasionally, for 10 minutes. Add ¾ cup of water and blend the mixture in a blender or with an immersion blender until mostly smooth.

3. Return the mixture to the skillet over medium heat and add the garbanzos and spinach, stir to combine. Reduce heat to maintain a simmer and cover. Cook for 7-10 minutes, until the chickpeas are heated through and the spinach is tender.

4. Remove the dish from the heat and stir in the lime juice and coconut sugar. Serve garnished with cilantro.

per one serving

Calories Carbohydrates Protein Fat Fiber
202 kcal 26 g 7 g 9 g 8 g

Recommended Beverage: Hard Tea

Recommended Style: Peach

Recommended Brand: Jiant Hard Tea Peach Iced Tea