The Lunch Box | Chana Masala (Chickpea Masala)

Ingredients

• Onion: 78%
• Jalapeño, slices, canned: 61% (drained)
• Cilantro: 84%
• Garbanzo Beans, canned: 65% (drained)
• Wash produce as needed.
• Chop onions, garlic, jalapeños, ginger, and cilantro.
• Drain tomatoes, reserving the liquid.
• Drain and rinse garbanzo beans.
• Slightly purée tomatoes using an immersion blender, leaving slightly chunky.
• Heat oil in a large skillet over medium-low heat.
• Add chili powder and curry powder to the skillet. Heat for 1–2 minutes until fragrant.
• Add chopped onions, garlic, jalapeños, and ginger. Sauté for 3–5 minutes until fragrant.
• Once vegetables are soft, add cilantro, salt, and puréed tomatoes.
• Purée all ingredients in the skillet with an immersion blender until smooth.
• Add reserved diced tomato liquid while puréeing to help reach a smooth consistency.
• Cook for an additional 2–3 minutes until the sauce has the consistency of a thick gravy.
• Bring up to a boil and add drained chickpeas.
• Reduce heat to medium and cook until chickpeas are heated through, about 5–7 minutes or until internal temperature reaches 140°F.
• Remove from heat and add spinach.
• Mix to combine and wilt spinach.