Spinach and chickpeas tikka masala

An easy, healthy and delicious ‘Chana Saag’, which means chickpeas and spinach curry comes together in minutes with Masala Mama’s Tikka Masala sauce. Make a raita  on the side while the sauce is simmering and you have a heavenly meal in ten minutes!

Prep time: 5 minutes
Cook time: 10 minutes
Difficulty: Easy
Serves: 4

Ingredients

1 jar Masala Mama Tikka Masala Simmer Sauce
1 15 oz. can chickpeas, washed and drained
¼ cup stock or water
¼ tsp red pepper flake (optional, for additional heat)
4 oz or 1/4 lb. spinach*, coarsely chopped or baby
Salt to taste

Directions

1. In a pot or saucepan (with a lid) combine Masala Mama’s Tikka Masala sauce* with stock/water, chickpeas and red pepper flakes and bring to a simmer.

2. Cover, reduce the heat, and simmer 10 minutes.

3. Stir in spinach, handful at a time, until just wilted. 

4. Adjust salt to taste and serve with rice or naan. Here’s a recipe for Mama’s Perfect Basmati Rice.

* Baby spinach and regular spinach work interchangeably here. 

** Use 2 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.

TIP: I love heating naan on a hot cast iron skillet or directly on the flame till it get a few brown spots and topping with some butter