1 can chickpeas in water (also called garbanzo beans) or 1 1/2 cups precooked + 1/2 cup water
1/2 onion, diced
3 cloves garlic, diced
3 tbsp olive oil
juice from one lemon, (approx 2 tbsp )
1/2 tsp curry powder
1/2 tsp coriander powder
1/2 tsp cumin
1/2 tsp garam masala
1 large bunch of spinach or two handfuls, rinsed
In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
Add chickpeas straight from the can, including all the water. Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are cooked and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately and enjoy your chana masala!