Simmered Chana Masala with Fresh Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A comforting Indian curry featuring tender chickpeas simmered in a rich tomato-spice base, finished with vibrant fresh spinach for balanced nutrition. This indian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs large diced onion, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large diced onion
• 2 tbsp vegetable oil
• 2 cloves minced garlic
• 1 tbsp minced ginger
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 (14 oz) can diced tomatoes
• 2 (15 oz) cans, drained and rinsed chickpeas
• 1 cup water
• 2 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp cayenne pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add 2 cloves minced garlic, 1 tbsp minced ginger, and 1 tsp cumin seeds, stirring for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp ground coriander and 1/2 tsp ground turmeric, cooking for 30 seconds to toast the spices.
4. Step 4: Add 1 (14 oz) can diced tomatoes, 2 (15 oz) drained chickpeas, 1 cup water, and 1/2 tsp salt. Bring to a gentle simmer and cook for 20 minutes, stirring occasionally.
5. Step 5: Stir in 2 cups fresh spinach and 1/4 tsp cayenne pepper, cooking for 2 minutes until spinach wilts and flavors meld.