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

Ingredients

• 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

Directions

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.