Chole Masala Recipe/ Chickpea and Spinach Curry
Uses canned tomato sauce and canned chickpeas for a quick, hearty weeknight meal
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.