Chana masala with chickpeas (garbanzo beans) and spinach is a vegetarian and vegan variation of a traditional and popular Indian food dish. Simple Indian vegetarian recipes such as this one make it so easy to have a home-cooked Indian meal with very little effort. Pair it with rice or an Indian bread like chapati or naan, or with rice.

This recipe is simplified for Western cooks, with more common spices and ingredients you can find at most well-stocked large grocery stores. If you don't have all the spices on hand, it's OK to omit one of them without too much trouble, but don't omit more than two or you will have a completely different (and bland) dish on your hands. A more traditional chana masala recipe would call for a few ingredients such as amchur (dried mango powder) and pomegranate seeds that can only be sourced either online or at a local Indian grocery.

The recipe also keeps it simple by using canned chickpeas, which are also called garbanzo beans. But if you prefer, you can start with dried beans and cook them. You will need 1/2 cup of dried chickpeas to yield the same amount as in a 16-ounce can.