In this curry, chickpeas stew in a savory, spiced tomato sauce until they absorb the flavors. While most curries have a kick to them, this one is mild, making it great for kids. This dish thickens as it cools, so even the leftovers are amazing. Serve this with a generous portion of freshly cooked brown basmati rice.

Cinnamon-Spiced Chana Masala [Vegan]



  • 2 1/2 cups of chopped onion
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 28-ounce can tomatoes, or 3 cups fresh tomatoes
  • 4 cups chickpeas
  • 2 teaspoons coriander seeds, or 2 1/2 teaspoons ground
  • 1 1/2 teaspoon cumin seeds, or 1 1/2 ground cumin
  • 1/8 teaspoons cayenne, plus more to taste
  • 1 teaspoon turmeric
  • 1 1/2 tablespoon cinnamon
  • 1/2 teaspoon kosher/sea salt
  • 1 cup of reduced fat coconut milk
  • 4 teaspoons fresh lemon juice
  • 1/3 cup of cilantro or parsley
  • 4 or more cups of spinach


  1. If grinding spices, do so first.
  2. Sauté onions in a hot pan, adding a little bit of water to prevent the onions from sticking, about 1/3 cup. Add salt and cook until softened.
  3. Add garlic and ginger and sauté for a few minutes, until aromatics release.
  4. Add remaining ingredients except spinach, parsley/cilantro, and lemon juice. Cook for about 20 minutes, until ingredients have simmered and flavors have combined.
  5. When ready to serve, stir in spinach until it wilts.
  6. Add fresh parsley and lemon juice. Season to taste with additional cayenne (if desired), pepper, and salt.
  7. Serve atop rice with a fresh salad on the side.