Indian Chana Masala with Basmati Rice

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 2 cups canned chickpeas, drained and rinsed
• 1 large tomato, chopped
• 1 tablespoon chana masala powder
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 cup water
• to taste salt
• 1 cup fresh cilantro, chopped

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 teaspoon salt

Method

1. 01
   Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. 02
   Add the chopped onion and sauté until golden brown, about 5-7 minutes.
3. 03
   Stir in the minced garlic and grated ginger, and cook for an additional 1-2 minutes until fragrant.
4. 04
   Add the chopped tomato, and cook until it softens and the oil starts to separate, approximately 3-4 minutes.
5. 05
   Mix in the chana masala powder, turmeric powder, garam masala, red chili powder, and salt. Stir well to combine.
6. 06
   Add the chickpeas and water, then bring the mixture to a boil. Reduce the heat to low and let it simmer for 15-20 minutes, stirring occasionally.
7. 07
   While the chana masala is simmering, prepare the basmati rice. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is cooked.
8. 08
   Once the chickpeas are tender and the flavors have melded, garnish the chana masala with chopped cilantro.
9. 09
   Fluff the cooked basmati rice with a fork and serve it alongside the chana masala.