Chana masala energy from cans and pantry spices: chickpeas simmered in a gingery tomato gravy until creamy, finished with spinach.
800 g
🫘 Chickpeas ›
two cans, drained
Mise en place
Before you start
Prep checklist
Chickpeas — two cans, drained
Soften the onion 6 minutes; add garlic, ginger, and all the spices and fry 1 minute.
Add tomatoes and chickpeas and simmer 15 minutes, mashing a few chickpeas against the pot to thicken the gravy.
💡
The mashed chickpeas are the thickener — no cream or flour needed.
Wilt in the spinach, swirl in coconut milk, and brighten with lemon.
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Crusty bread or buttered rice
·
Roasted seasonal vegetables
Garnish
Fresh herbs added off the heat
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