Chana Masala

October 3, 2022
Created by Chef Freyka Nuñez Del Prado
30 minutes
Serves 8
  • 3 Tbsp ghee
  • 1 large shallot finely diced
  • 1 Tbsp garlic minced
  • 1 Tbsp ginger grated
  • 1 Tbsp cumin
  • 1 Tbsp garam masala
  • 1/4 tsp cinnamon
  • salt and pepper
  • 2 cups vegetable broth, kombucha with turmeric and ginger may be substituted
  • 1/2 can tomatoes diced
  • 2 cans garbanzo beans
  • 16 oz spinach, kale may be substituted
  • cayenne pepper, to taste
  • lemon, to taste


1. In a skillet, over medium-high heat, melt the butter. Add the shallots; cook them until softened.

2. Stir in the garlic and ginger until fragrant. Incorporate the spices, tomatoes, broth, and garbanzo beans.

3. Bring the stew to a boil. Remove 1/2 cup garbanzo beans and blend until smooth with the reminder cup of broth. Or just mash some garbanzo beans with the back of a spoon.

4. Add the smooth garbanzo to the skillet. Season with lemon, salt and pepper. Turn the heat off. Add the spinach and wilt with the carryover heat.