Chana Masala Chickpea Curry With Spinach Recipes

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CHANA MASALA (CHICKPEA CURRY) WITH SPINACH



Chana masala (chickpea curry) with spinach image

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

Provided by Jennifer Irvine

Categories     Main course

Time 35m

Number Of Ingredients 16

400g can chickpeas , drained
1 tsp cumin seed
1 medium onion , finely chopped
1 garlic clove , finely chopped
1cm piece ginger , peeled and finely chopped or grated
1 tsp garam masala
½ red chilli , deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
400g can whole plum tomato
juice ½ lemon
220g bag baby spinach
1 tbsp rapeseed oil
75g quick-cook brown basmati rice

Steps:

  • Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
  • Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
  • Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
  • Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
  • Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
  • Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

CHICKPEA SPINACH CURRY (CHANA PALAK MASALA)



Chickpea Spinach Curry (Chana Palak Masala) image

Tired of paying a fortune for takeaways, or just fancy something healthier? Try this tasty healthy chickpea spinach curry, with a tomato and onion spiced gravy and a touch of coconut milk for richness.

Provided by The Fiery Vegetarian

Categories     Lunch and Dinner

Time 25m

Number Of Ingredients 18

3 tbsp sunflower or canola oil
1 large onion finely chopped
4 cloves garlic, crushed
1 inch ginger, finely grated
1 tbsp ground coriander
1/2 tbsp ground turmeric
1/2 tbsp ground cumin
1/4 - 1/2 tsp cayenne pepper or chili flakes
1.5 cups crushed tomatoes (400g)
2.5 cups cooked chickpeas (400g)
1/2 cup vegetable stock (120 ml)
1 cup frozen chopped spinach or 100gm fresh/frozen chopped spinach
1/2 - 1 tsp salt
1 tsp sugar
1 tsp garam masala
1 tbsp lemon juice
OPTIONAL: 1/4-1/2 cup full-fat coconut milk (50-100 ml)
1 tbsp chopped fresh cilantro leaves (coriander leaves)

Steps:

  • Heat the oil in a large pan over a medium-high setting. Sauté the finely chopped onion until golden.
  • Add the crushed garlic and grated ginger and cook for 1-2 minutes, stirring frequently, until the garlic doesn't smell raw anymore.
  • Mix in the next four ingredients (ground coriander, turmeric, cumin, and cayenne) and toast for two minutes stirring often.
  • Add the crushed tomatoes, chickpeas and vegetable stock. Increase the heat to high and once boiling, lower to medium-low to maintain at a simmer for 10 minutes, stirring every now and then.
  • Add 1/2 tsp salt, the sugar, and the spinach. If the spinach is frozen increase the heat until the curry is bubbling away again. Simmer for an additional five minutes.
  • Add the garam masala, lemon juice and coconut milk and stir. Sprinkle over the chopped cilantro leaves and serve hot.

Nutrition Facts : Calories 417 calories, Carbohydrate 47 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 20 grams fat, Fiber 10 grams fiber, Protein 17 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 669 milligrams sodium, Sugar 16 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

VEGETARIAN CHANA MASALA WITH SPINACH



Vegetarian Chana Masala With Spinach image

Chana masala with spinach is a recipe variation for a traditional vegetarian Indian dish made from chickpeas (garbanzo beans) in a spiced sauce.

Provided by Jolinda Hackett

Categories     Entree     Dinner

Time 25m

Yield 3

Number Of Ingredients 10

1/2 onion (diced)
3 cloves garlic (diced)
3 tablespoons olive oil
1 can (16 ounces) chickpeas (undrained, or 1 1/2 cups precooked chickpeas plus 1/2 cup water)
2 tablespoons lemon juice (juice from one lemon)
1/2 teaspoon curry powder
1/2 teaspoon coriander powder
1/2 teaspoon cumin
1/2 teaspoon garam masala
1 pound spinach (a large bunch or two handfuls, rinsed)

Steps:

  • Gather the ingredients.
  • In a large skillet or frying pan, sauté onions and garlic in olive oil until soft, about 3 to 5 minutes.
  • Add chickpeas straight from the can, including all the water.
  • Add lemon juice, curry powder, coriander powder, ground cumin, and garam masala. Simmer about 10 to 15 minutes, stirring occasionally, adding more water if needed until chickpeas are cooked and soft.
  • Reduce the heat, add spinach and cover. Allow spinach to wilt for 2 to 4 minutes.
  • Serve immediately and enjoy your chana masala. A dish like this should be served with either plain white rice, simple Indian basmati rice , Indian lemon rice, or quinoa . But another alternative is to serve it with warm Indian bread such as naan, roti, or chapati. Those are excellent for dipping into the mixture. Refrigerate any leftovers and enjoy them within three to five days. Chana masala is perfect for freezing and taking to the office for lunch later, so make a double batch if you'd like. It will retain the best quality in the freezer for three to six months and reheats easily in the microwave. Be sure to label the container with the date and contents. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.

Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 15 g, Protein 17 g, SaturatedFat 2 g, Sodium 526 mg, Sugar 8 g, Fat 19 g, ServingSize 3 servings, UnsaturatedFat 0 g

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH



Chana Masala (Spicy Chickpeas) With Spinach image

Got this from a friend. Chana masala with spinach is a variation of a traditional and popular Indian dish. If you don't have all the spices on hand, its ok to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland!) dish on your hands. For a heartier variation, toss in some tofu with the chickpeas and serve over rice.

Provided by CandyTX

Categories     Asian

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 481.3, Fat 23.5, SaturatedFat 3.2, Sodium 733.5, Carbohydrate 57.4, Fiber 13.3, Sugar 2.6, Protein 15.6

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

CHANNA MASALA (CHICKPEA CURRY)



Channa Masala (Chickpea Curry) image

Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 20m

Yield 4

Number Of Ingredients 10

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro

Steps:

  • Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
  • Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 42.6 g, Fat 5.4 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1007.4 mg, Sugar 4.4 g

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