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Dinner recipe · from the recipe book

One-Pot Chana Masala with Spinach

Tender chickpeas simmer in a gingery, cumin-scented tomato and onion gravy, finished with wilted spinach, lime and fresh cilantro.

One-Pot Chana Masala with Spinach

Ingredients

  • 2 tbsp27 gCanola oil
  • 2 medium220 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tsp4 gGround cumin
  • 2¼ tsp4 gGround coriander
  • ¾ tsp2 gGround turmeric
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • 2 tbsp32 gTomato paste
  • 14 oz400 gDiced tomatoes, canned
  • 2 cans, drained508 gChickpeas, canned, drained and rinsed
  • ¾ cup180 gWater
  • ½ tsp3 gSalt
  • 4 cups loosely packed120 gBaby spinach
  • ½ lime, juiced20 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Heat the oil in a large pot over medium heat. Add the onion and cook, stirring often, until deep golden, 8 to 10 minutes.
  2. Add the garlic, ginger and jalapeño and cook for 1 minute until fragrant.
  3. Stir in the cumin, coriander, turmeric and paprika and cook for 30 seconds, then stir in the tomato paste and cook 1 minute more.
  4. Add the diced tomatoes with their juice, the chickpeas, water and salt. Bring to a boil, then lower the heat and simmer, partly covered, for 15 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy.
  5. Stir in the spinach a handful at a time until wilted, about 2 minutes.
  6. Take the pot off the heat, stir in the lime juice and scatter with cilantro before serving.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 19, 2026.

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