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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


  • 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


  • 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.
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