Chana Masala

by Mary McDougall - more of her recipes

This is my favorite curried garbanzo bean dish.  I always have canned garbanzos and tomatoes in my pantry and fresh spinach in my refrigerator so I can prepare this easily whenever I get the urge.

Preparation Time:  20 minutes
Cooking Time:  40 minutes
Servings:  6-8

1 onion, chopped
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 tablespoons vegetable broth
1 tablespoon ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1/4  teaspoon cayenne pepper
1  14.5 ounce can diced tomatoes
2  14.5 ounce can garbanzo beans, drained and rinsed
1  4 ounce can chopped green chilies
1 cup water
4 cups coarsely chopped fresh spinach
2-3 tablespoons chopped fresh cilantro (optional)

Place the onion, garlic and ginger in a large non-stick pot with the vegetable broth.  Cook, stirring frequently until onion softens slightly.  Stir in the coriander, cumin, turmeric and cayenne.  Continue to cook and stir for 1 minute.  Add the tomatoes and mix well.  Then add the garbanzo beans, green chilies and water.  Bring to a boil, reduce heat, cover and cook for 20 minutes.  Add the spinach, mix well and continue to cook for an additional 10 minutes.  Sprinkle with cilantro before serving, if desired.

Hints:  To simplify this dish, leave out the coriander, cumin, turmeric and cayenne, and substitute 2 tablespoons of curry powder.