Channa Masala (chickpeas) with spinach

So one of my daughters was on a class trip and my husband was away on business so I agreed to inviting two of my little ones friends over to spend the night. I was a glutton for punishment! But better a full house than an empty one. At some point in the afternoon I realized that I had not planned dinner and that I did not want to go out shopping for fresh vegetables. No fear, I figured, a pot of dahl always goes down well, except, of course, when you are out of lentils!! Luckily the pantry was not bare and I found a couple of cans of chickpeas. So I put on a simple meal of chickpeas and rice. It was such a hit (there were not enough left overs for a second meal!) that I reproduced it last night for the rest of the family (and wrote down the recipe to share).

Preparation time: 1 hour; serves 4 if served alone with rice 

Ingredients:

1 (75 g)	Onions, chopped
1/2 tbsp. (4 cloves)	Garlic pulp
1/2 tbsp.	Finely chopped ginger
50 g	Butter (or ghee)
1 tbsp.	Ground corriander
2 tsp	Cumin seeds
1/4 tsp.	Chili power (or to taste)
1 tsp.	Tumeric
2 tsp.	Ground cumin
1 tbsp.	Amchur or lemon juice
14 oz	Canned tomatoes (or use fresh ones)
480 g	Cooked chickpeas (= 1 large can of chickpeas)
150g	Frozen spinach
2 tsp.	Garam masala
1/2 tsp.	Salt

Method:

The method is relatively simple and I'm guessing if you are not being neat and pretty and taking photographs that you can probably put this together in less than an hour. The big time consumer is letting it simmer at the end for 30 minutes, but this gives you time to make other delicious things (and if nothing else at least your rice).

Since the first part of this recipe is cooked pretty fast, and because I didn't want to burn anything, I got most things ready before melting my butter. I had two piles. One of chopped onions, garlic and ginger

and one with all the spices

There are heaps and heaps of spices here because I made two cans of chickpeas i.e. I doubled the recipe. Here is everything except the salt and the garam masala. Once I had these two piles set up I put the butter in a heavy bottomed pan and melted it over medium heat. Then added the onions, garlic and ginger, increased the heat, and cooked them until they were soft.

You should stir them every now and then so that they are evenly cooked, but in between there should be enough time to crack open the canned tomatoes and roughly chop them. I first made this with fresh tomatoes and it came out fine. It's just a bit less... well ... tomatoey! 

Once those onions are done it is time to add the spices. I again reduced the heat because I did not want to burn the spices and over a low heat cooked them for 1-2 minutes. Keep stirring them so that they don't burn. Then in go the tomatoes and their juices. Now I put this up to around medium and heated it through. 

While this was happening I drained off the chickpeas and then added them to the pot and gave it a really good stir. On went the lid and I allowed it to simmer while I put together our now favourite potato masala and some rice. After 15 minutes of simmering I added the frozen spinach. I am sure you can use fresh spinach as well but I would cook it and drain the water first (else the masala will become watery). 

Continue cooking for another 15 minutes. Add the garam masala and salt to taste and enjoy!