Chana Palak Masala

• Total time: – min
• Cook time: – min
• Prep time: – min

• 1 small onion, diced
• 2 whole garlic cloves, minced
• 12 ounces peeled whole tomatoes (canned)
• 15 ounces chickpeas, drained and rinsed
• 12 ounces baby spinach, fresh
• 1 cup vegetable broth
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp mild curry powder
• ½ tsp turmeric
• ¼ tsp ground ginger
• a dash of red pepper flakes
• 1 tsp lemon juice (optional)
• 1 tsp garam masala

In a large pot, saute onions and garlic in 1/4 cup of water. Once onions are translucent, add spinach, chickpeas, tomatoes with their juices and broth. Cover and cook over medium heat until spinach cooks down and is deep green. Uncover and break tomatoes apart using a spatula or spoon. Add all spices except garam masala, also add lemon juice if using. Cover and cook for 3 minutes. Add 1/2 garam masala and cook for 2 more minutes more. Taste, adding additional garam masala if desired plus salt and pepper if needed. Turn heat off and allow to sit for 5 minutes. Serve with whole wheat roti, naan or tortillas.

Servings per batch: 2

• Calories: 283
• Fat: 3g
• Carbohydrate: 58g
• Dietary Fiber: 10.10g
• Sugars: 7.30g
• Protein: 12.10g