Go Back
Weeknight Tomato Chickpea curry with spinach

Chole Masala Recipe/ Chickpea and Spinach Curry

Uses canned tomato sauce and canned chickpeas for a quick, hearty weeknight meal
Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

  • 1 small-med onion
  • 2 tbsp oil
  • 1 15.5 oz. can chickpeas, drained
  • 1 15.5-16 oz. can tomato sauce
  • 3 garlic cloves, minced
  • 1 tsp ginger
  • 1/2 tsp ground cardamom
  • 1 large bay leaf
  • 1/8 tsp cayenne pepper
  • 3 pinches asafoetida
  • 5 cups spinach
  • 2 tsp turmeric
  • 1 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 2 tsp garam masala
  • 1 cinnamon stick
  • 1 tsp salt

Instructions
 

  • Add oil to the plan along with the cinnamon stick, cardamom, bay leaf, cloves and asafoetida.
  • Turn on the stove to med heat.
  • Once the spices start popping, lower heat and add the onions, garlic and ginger.
  • Once the onions are soft, add the tomato sauce, drained chickpeas and all the spices except for the garam masala.
  • Stir and raise heat.
  • Add the spinach, one handful at a time, stirring each time.
  • Lower heat and cover for about 5 minutes until the the spinach is wilted.
  • Stir and add the garam masala. Raise heat and stir. When it starts to bubble, lower the heat.
  • Cover on low for 5 min. Turn off the stove and remove the bay leaf, cloves and cinnamon stick before serving.
Keyword canned chickpeas recipe, canned garbanzo bean curry, canned garbanzo bean recipe, easy chole, easy garbanzo bean curry, easy weeknight veg curry recipe, lazy vegan dinner, lazy weeknight supper, low effort weeknight recipes, quick garbanzo curry, vegan weeknight warrior, weeknight easy indian curry, weeknight garbanzo recipe, weeknight plant-based chickpeas, weeknight veg recipes easy, weeknight vegan chickpeas, weeknight vegan curry recipe, weeknight warrior recipes