Chana Masala with Rice

Ingredients

• •1 cup basmati rice
• •2 cups water
• •2 cans (15 oz each) chickpeas, drained and rinsed
• •2 tbsp vegetable oil
• •1 large onion, finely chopped
• •2 cloves garlic, minced
• •1 inch ginger, grated
• •2 green chilies, slit
• •1 can (14 oz) diced tomatoes
• •2 tsp ground cumin
• •2 tsp ground coriander
• •1 tsp garam masala
• •1/2 tsp turmeric powder
• •1/2 tsp red chili powder
• •Salt to taste
• •1/4 cup fresh cilantro, chopped (for garnish)

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear. Soak it in water for 30 minutes, then drain.

2. 2

   In a pot, bring 2 cups of water to a boil. Add the soaked rice and a pinch of salt. Cover and cook on low heat for 15 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

3. 3

   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.

4. 4

   Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2 minutes until fragrant.

5. 5

   Add the diced tomatoes, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until the tomatoes break down and the oil separates from the mixture.

6. 6

   Add the drained chickpeas to the pan and mix well. Pour in a little water if the mixture is too thick. Simmer for 10 minutes to allow flavors to combine.

7. 7

   Taste and adjust seasoning if necessary. Remove from heat and garnish with chopped cilantro.

8. 8

   Serve the chana masala hot with the steamed basmati rice.