Chana Masala attempt #1
I did say that I would blog every day in March and yet I missed on the 2nd day, but I did not anticipate a car crash that knocked out our electricity last night, so here's yesterday's blog.
Chana Masala with spinach
Spinach is not normally in chana masala, but I had some baby spinach, so why not?
2 cans chickpeas (garbanzo beans) with water OR 1 1/2 cups precooked + 1/2 cup water
1 onion, diced
6 cloves garlic, diced
juice of one lemon
1 tsp curry powder
1 tsp coriander powder
1 tsp cumin
1 tsp garam masala
1 large bunch of spinach, rinsed
Water saute onions and garlic until soft
Add garbanzos and water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water, if needed, until garbanzos are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve with naan heated in the oven or on a grill.
Verdict - yummy. The issue - it's a little wet. Maybe it would taste better with homemade garbanzos.