Chana Masala

My friend introduced me to a delicious authentic Indian Restaurant in Monroeville, PA called 'Udipi Cafe'  It is our favorite restaurant to go to together.  She came over the other day so I wanted to try to make what is my favorite entree to get there which is 'Chana Masala'  I used this recipe as a reference: (Chana Masala) but made some changes.

The main ingredient in this is chick peas.  I read on a review for this website that they call the water surrounding the chick peas 'caca' water..and that you should always drain and rinse the chick peas well and not use the water that they are surrounded in.  I had never heard this before so I was definitely glad to, and will do that from now often.  Anything called caca is not for me.

Chana Masala

-1 can chick peas + 1/2 cup water
-1/2 onion or 1/2 cup frozen diced onion
-4 cloves garlic
-olive oil
-2 tbsp lemon juice
-1 tsp curry powder (I used 1/2 tsp sweet curry powder, and 1/2 tsp red curry powder)
-1 1/2 tsp garam masala
-1 tsp dry cilantro
-1/2 tsp cumin
-1/2 tsp salt
-2 cups frozen spinach

(as for the spices you can switch up the amounts as you seem fit.  I tend to taste my food as I am cooking it and always think it tastes bland so I keep adding spices.  Needless to say most of my dishes end up a little spicier than they really should be...)

1.  Sautee onions and garlic in olive oil until soft.

2.  Add chickpeas and 1/2 c water.

3.  Add spices and lemon juice.  Cover and simmer for 10 minutes, stirring occasionally and adding more water if needed.

4.  Add spinach, stir, cover, and cook a couple more minutes until spinach is cooked.

I served it over Quinoa, but you could eat it plain, served over rice, or stuffed inside Pita bread.