1 can chickpeas in water ( also called garbanzo beans) or 1.5 cups precooked- 0.5 cup water
0.5 onion, diced
3 tbsp olive oil
Juice from of one lemon, (approx 2 tbsp)
0.5 tsp curry powder
0.5 tsp coriander powder
0.5 tsp cumin
0.5 tsp garam masala
1 large bunch of watercress or two handfuls, rinsed - trimmed
Instructions
In a large skillet or frying pan, saute onions and garlic in olive oil until soft about 3 to 5 minutes.
Add chickpeas straight from the can., including all the water.
Add the spices and lemon juice, cover, and simmer about 10 to 15 minutes, stirring occasionally, adding more water if needed, until chick peas are browned and soft.
Reduce heat, add spinach and cover. Allow spinach to wilt for 2 to 4 minutes. Serve immediately.
Originally Submitted
5/22/2009
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