Indian food is one of my favorite things in this world, so I am constantly trying to perfect the ultimate chana recipe. Chalked full of spices this is is the closest I have come to the real deal. Play with the ratios and make it your own. I hope you enjoy it as much as I do.
- 1 lb spinach, roughly chopped
- 30 oz chickpeas
- 1-3 inch piece grated ginger
- 5 tbsp coconut oil
- 4 tsp cardamom
- 1 stick of cinnamon or 2 tsp ground
- 6-7 cloves chopped garlic
- 1 cup finely chopped onions
- 4 chopped tomatoes
- 1 tsp. turmeric
- 3 tsp ground coriander
- 2 tsp red chili powder
- 2 tsp garam masala
- 1-2 tsp salt to taste
- Cayenne pepper to taste
Heat oil over medium heat. Add cardamom and cinnamon. Wait a minute.
Increase heat to medium-high. Add garlic and cook till it starts to change color. Then add the onions and sauté until golden.
Reduce heat to medium. Add turmeric, ground coriander, chili powder, garam masala and salt. Mix well for a minute.
Add ginger. Stir for a few seconds. Add tomatoes and sauté for 3-4 minutes till well blended.
Add chickpeas. Stir fry for 4-5 minutes. Cook covered for 20 minutes until chickpeas turn soft.
Add half of the spinach, stir, and put lid on the saucepan for 1 minute. Remove the lid and add the other half of the spinach and repeat the covering process.
Remove lid and simmer uncovered for 10 minutes, stirring occasionally. Remove from heat and drizzle with olive oil and a dash of cayenne.