| | Indian chana masala
Indian chana masala
Indian chana masala 4.3-5 9
  • Calories: 1204 kj
  • Fat: 13g
  • Carbohydrates: 10g

How to Make:

  1. Heat the oil in a large saucepan over medium heat. Cook the mustard seeds and onion, stirring, for 4 minutes or until the onion is golden and soft. Add the garlic and ginger and cook, stirring, for 1 minute or until aromatic. Add the garam masala, turmeric and chilli powder and cook, stirring, for another minute. Stir through the tomato and 125ml (1/2 cup) water. Cover, reduce the heat to low and simmer for 10 minutes.
  2. Uncover and stir through the chickpeas and spinach. Once the spinach has wilted, remove from the heat. Season with salt. Divide among serving bowls. Top with a dollop of yoghurt and a few extra spinach leaves. Serve with lemon wedges.
Time for preparing:
20 min.


  • 2 tablespoon vegetable oil
  • 1 teaspoon yellow mustard seeds
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon garam masala
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chilli powder (see tips)
  • 400g can diced tomatoes
  • 2 x 400g cans chickpeas, rinsed, drained
  • 50g baby spinach, plus extra, to serve
  • Natural yoghurt, to serve
  • Lemon wedges, to serve