Chana Masala

• Basmati Rice(280 g)
• Olive oil(2 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Anaheim Peppers(1)optional
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Canned Chickpeas(800 g)
• Vegetable Broth(240 ml)
• Cumin(2 tsp)
• Ground Coriander(2 tsp)
• Turmeric(½ tsp)
• Garam Masala(2 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(20 g)
• Lemon(1)

Method

1. 1

   Rinse {Basmati Rice} until the water runs mostly clear. Dice the {Onion}, mince the {Garlic}, grate the {Ginger}, finely chop the {Chili pepper} if using, and roughly chop the {Fresh cilantro}.

   ~12 min

2. 2

   Cook the {Basmati Rice} in a saucepan with 560ml water and a pinch of the {Salt}. Bring to a boil, cover, reduce to low, and cook for 12 minutes. Remove from the heat and let it stand for 5 minutes before fluffing.

   ~17 min

3. 3

   Heat {Olive oil} in a large deep pan over medium heat. Add the {Onion} with half the {Salt} and cook for 6 minutes until soft and lightly golden. Stir in the {Garlic}, {Ginger}, and {Chili pepper} and cook for 1 minute.

   ~7 min

4. 4

   Add the {Tomato paste}, {Cumin}, {Ground Coriander}, {Turmeric}, {Garam Masala}, and {Chili flakes}. Stir for 1 minute until the pan smells fragrant, then add the {Canned tomatoes}, {Canned Chickpeas}, {Vegetable Stock}, remaining {Salt}, and the {Black pepper}.

   ~3 min

5. 5

   Bring the curry to a gentle bubble, then simmer for 15 minutes, stirring a few times, until the sauce is thick and glossy and the chickpeas are coated. Lightly crush some of the chickpeas against the side of the pan to thicken the sauce even more.

   ~15 min

6. 6

   Stir through most of the {Fresh cilantro} and squeeze in half the {Lemon}. Taste and adjust seasoning if needed. Serve the chana masala over the rice with the remaining {Fresh cilantro} and the rest of the {Lemon} cut into wedges.

   ~3 min