Indian-Spiced Chickpeas with Spinach (Chana Masala)

This is a mild recipe, suitable for the whole family, but if you want to turn up the heat, toss in some fresh minced chilies or a hearty dash of cayenne pepper. It’s enjoyable as is for a side dish or piled on top of rice or another grain for a main meal.

Serves: 3Hands-on: 15 minutesTotal: 25 minutesDifficulty: Easy

Serves: 3


  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp. vegan margarine
  • 1 can (15 oz.) chickpeas, undrained
  • ⅔ cup tomato paste
  • ½ tsp. curry powder
  • ¼ tsp. ground turmeric
  • ¼ tsp. salt
  • 1 Tbsp. lemon juice
  • 10 oz. fresh spinach


  • In a large skillet, sauté onions and garlic in margarine until almost soft, about 2 minutes. Reduce heat to medium low and add coriander and cumin. Toast the spices, stirring, for 1 minute.
  • Add the chickpeas with liquid in can, tomatoes, curry, turmeric, and salt and bring to a slow simmer. Allow to cook until most of the liquid has been absorbed, about 10 minutes, stirring occasionally, then add lemon juice.
  • Add spinach and stir to combine. Cook just until spinach begins to wilt, about 1 minute. Serve immediately.