Chana Masala with spinach

Recently I had the BEST, best chana masala I've ever had at a local Indian restaurant while out with some girlfriends.  It was so good - that I had to bring my hubby and kids back to try it (and other delicious things on the menu).

Since eating out every time I have an craving is out of the question - I wanted to try my hand at making my own.  If you've never had it I urge you to try it!  Its a lovely combination of warm and spicy and tangy and just perfect on a cold rainy (or snowy) day.

This is what I came up with.  I based this on a few recipes that I could find and what I had on hand. 

Chana Masala with Spinach:
1 red onion diced
3 garlic cloves pressed and minced
1 large tomato diced
2 teas grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
2 teaspoons paprika
1 teaspoon yellow curry powder
1 15-ounce can of whole tomatoes with their juices, chopped small
1/2 cup water
 2 (15-ounce) cans chickpeas, drained
1/2 teaspoon salt
1/4 cup lemon juice
 2 cups chopped spinach

In a large pan saute onion, garlic, ginger and diced tomato until soft.  add spices and stir well.  add chickpeas, canned tomatoes and lemon juice.  stir in chopped spinach.  simmer on stovetop on low-med for about an hour or until everything is soft and flavours are well developed.

Serve with rice or naan.