Chana Masala with Spinach

First thing’s first: I loved reading all of your comments yesterday! Keep ’em comin!

Moving on to a special treat today–a recipe! I know it’s been forever, so let’s get to it, shall we?

In Trinidad, street food is really popular–and for good reason. Their street food? It’s really good. One of the most common and well-loved options is roti, a flatbread that’s usually wrapped around curried vegetables or meat burrito style. Sadly, I didn’t have a chance to try traditional Trini roti. But I did get to try their other famous fare, the Double. 

A Double is 2 pieces of a pillowy flatbread (like a naan/pita hybrid) wrapped around chana (chickpeas) with your choice of toppings like cucumber, mango, and hot sauce. Sounds a little different, but I assure you, it’s delicous.

Double in trinidad

Me and my Double–love at first bite.

I got mine with chana, mango, and “slight pepper” which means just a touch of their famously fiery pepper sauce. It was, well, incredible. Cumin spiced chickpeas, a little sweet from the mango, doughy flatbread, and a little kick from the pepper sauce. O.M.G. So so good. 

Ever since, I’ve been thinking about that Double and wanting another one. While I wasn’t ambitious enough to attempt the full Double recipe (maybe sometime soon!), I did take a stab at making my own chana the other night, and I have to say, it was pretty darn tasty. 

Chana Masala with Spinach and Tomatoes
Serves 4

1/2 T. vegetable oil
2 onions, diced
1 garlic clove, minced
2 tsp. fresh ginger, grated
1 T. ground coriander
2 tsp. cumin
1/2 tsp. cayenne
1 tsp. tumeric
2 tsp. paprika
1 tsp. garam masala 
1 15 oz. can diced tomatoes in juice
1 cup frozen chopped spinach
1 cup water
2-15 oz. cans chickpeas, drained and rinsed 
salt to taste
juice of one lemon to finish it off 
brown rice and/or pita for serving 

Heat vegetable oil in a large saucepan over medium heat. Add onion, garlic, and ginger and sauté until onions soften, about 5 minutes. Reduce heat to medium-low and add in all the spices–coriander, cumin, cayenne, turmeric, paprika, and masala. Cook onions and spices for a minute or so, then add tomatoes, spinach, and water, scraping bits off the bottom of the pan. Add the chickpeas, season with salt, and simmer uncovered about 10 minutes. Squeeze the juice of a lemon over the top and serve over brown rice or with pita bread–or both. 😉 

IMG 0281

Not a bad effort, if I do say so myself! 

Have you ever heard of a Double? 

Have you ever made Chana? 

Did you enter my giveaway yet??? 😀 


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