Indian-inspired Chana Marsala with Spinach

Indian-inspired Chana Marsala with Spinach

Kick up the heat with this flavorful Indian-inspired Chana Marsala dish!  Chickpeas (chana) and spinach are nestled in a savory sauce of tomatoes, onions, and spicy serrano peppers.  Enjoy this dish on its own with a few slices of toasted naan or ladled atop basmati rice, cauliflower rice, or any roasted vegetables of your choice. 

Gluten-Free, Vegan
Serves 6

Prep Time: 5 min
Cook Time: 25+ min (more if simmering longer)
Total Time: 30+ min


  • 3 Tbsp olive oil (can substitute coconut, grapeseed, or mild oil of your choice)
  • 1 medium sweet onion, finely diced
  • 3 cloves garlic, minced
  • 2 Tbsp fresh ginger, minced
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 tsp chili powder
  • 1 tsp ground turmeric
  • ¾  tsp sea salt
  • 2-3 fresh serrano chilies, minced with seeds (reduce the amount if you prefer less heat)
  • 5 oz fresh spinach, coarsely chopped
  • 1 28-ounce can of plum tomatoes with their juices
  • 1 15.5-ounce can of chickpeas, drained
  • 1 tsp garam masala*
  • ½ cup coconut cream**
  • ½  cup fresh cilantro, chopped


  1. Heat oil in a large pot over medium heat. Once hot, add onion and saute for 3-5 minutes until translucent.  Add garlic and ginger, and stir to combine.
  2. Combine cumin, coriander, chili powder, turmeric, and salt, and add to the pan.  Saute for a few minutes until the spices begin to toast and perfume, and then add the serrano chiles.  Cook, stirring frequently, until the peppers begin to soften, about 5 minutes.  
  3. Next, add chopped spinach and a few tablespoons of water to the pan.  Cover and allow to cook until the spinach begins to wilt, about 2-3 minutes. 
  4. Remove the lid, and add the plum tomatoes with their juices, crushing the tomatoes with your hands or the back of a spoon before placing them in the pot.  Add chickpeas and garam masala, and stir.  When the pot begins to bubble, lower the heat and cover, simmering for 20 minutes or longer for more developed flavors.    
OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Easy Breakfast Wrap for Dinner

Easy Breakfast Wrap for Dinner

Enjoy the delicious and healthy goodness of eggs, for dinner. Recharge after a long day with this colorful and vibrant veggie and egg wrap!

Total Time: 30 min.

Yield: 2 servings

  • 2 potatoes or sweet potatoes
  • 1 bell pepper
  • 1 red onion
  • 2-4 eggs
  • 1/2 avocado
  • 2 tablespoons of olive oil
  • 1 cup spinach
  • 11 package of Brussel sprouts
  • 1/2 cup hazelnuts
  • 1/2 lemon
  • Parmesan to taste
  • Cheese of choice to taste
  • Olive oil
  • Whole wheat tortilla
Butternut Squash

  1. Preheat your oven to 400 degrees.
  2. Cut Brussel sprouts in halves and place them on a baking sheet with olive oil, salt, and pepper.
  3. Bake for 15-20 minutes, then finish them off with shredded parmesan and the juice of half a lemon.
  4. Finely dice 1 bell pepper and 1 red onion, allow them to simmer in a pan with olive oil on low heat.
  5. Wash, peel, and shred two potatoes. Add the shredded potatoes to your simmering pepper and onion. Allow this to cook on a slightly higher heat for 15-20 minutes.
  6. In another pan, add your whisked eggs. Continue to stir until the eggs are just cooked then add your spinach and cheese.
  7. Once your hash browns are tender and crisp on the outside and your eggs are cooked prepare your tortilla for assembly.
  8. Add a layer on your potato mixture, eggs, cheese, avocado. Roll up your burrito and place it back in your skillet. Toast on each side for two minutes then serve with your Brussel sprouts!
  9. Enjoy!
Sarah Biddle Image

Recipe compliments of Home Chef Sarah Biddle and OPL Community Member

OPL Plant-rich Recipes

Eating more fruits and vegetables is good for you and the planet.  Find more delicious OPL-recommended plant-rich recipes here.

Share This