Chana Masala (Chickpea Masala)

Instructions

Pre-Preparation

Sourced via partnership with the CIA Healthy Kids Collaborative

1. Chop onions, garlic, jalapenos, ginger, and cilantro.
2. Drain tomatoes reserving liquid.
3. Drain and rinse garbanzo beans.

Preparation

1. Slightly puree tomatoes using an immersion blender leaving slightly chunky.
2. Heat oil in a large skillet over medium/low heat.
3. Add chili powder and curry powder to skillet and warm for 1-2 minutes until fragrant.
4. Add chopped onions, garlic, jalapenos, and ginger and sauté for 3-5 minutes until fragrant.
5. Once vegetables are soft, add cilantro, salt, and pureed tomatoes.
6. Puree all ingredients in the skillet with immersion blender until smooth.
7. Add reserved diced tomato liquid while pureeing to help make smooth consistency.
8. Cook for an additional 2-3 minutes until sauce is the consistency of a thick gravy.
9. Bring up to a boil and add in drained chickpeas.
10. Reduce heat to medium and cook until chickpeas are heated through - About 5-7 minutes or until internal temperature reaches 140 degrees.
11. Remove from heat and add spinach.
12. Mix to combine and wilt spinach.

Serving

Serving = 1 1/2 cup (10.5oz)