Chana Masala with Spiced Chickpeas and Fresh Cilantro

Soak the chickpeas overnight. Drain and place them in a pot with fresh water, bring to a boil, then reduce to a simmer for about 45-60 minutes until tender but not falling apart.

In a heavy-bottomed pot, warm the Mexican Style tomato sauce with peppers, garlic, and spices over medium heat until it begins to bubble and the aromatics release a fragrant, spiced aroma.

Add the cooked chickpeas into the sauce and stir gently to coat them, allowing them to simmer together for 10 minutes so the flavors marry.

Fold in the fresh spinach leaves until they are just wilted, vibrant green, and tender.

Remove from heat and stir in the fresh cilantro leaves for a bright, herbal lift.

Plate immediately in a warm bowl, ensuring the sauce is clinging to the chickpeas, and garnish with an extra pinch of fresh cilantro to serve.