🍚 Chana masala with spinach

• Prep time: 10 min
• Cook time: 30 min

Ingredients

• 150g basmati rice
• 1 can (400g) chopped tomato
• 1 can (400g) chickpeas
• ~200g spinach
• 1 large white onion
• 2 cloves of garlic
• 100ml water
• ~50ml Rapeseed oil (sub: sunflower oil)
• 1 tsp garam masala (sub: curry powder)
• 1 tsp tumeric (sub: curry powder)
• 1 tsp cumin seeds (opt)
• 1 tsp white pepper (opt)
• 1/2 lemon (opt)
• 1/2 fresh chili (opt)
• some ginger (opt)

Tools

• rice cooker (buy one, it's worth it)
• pan
• cooking spoon
• cutting board
• knife

Directions

• Put rice into rice cooker
• Heat oil in the pan
• Chop the chili, ginger, garlic
• Chop the onion last
• Put chili, ginger, garlic and onion into the pan
• Leave for 3 minutes on medium heat
• Add spices and stir
• Leave for another 3 minutes
• Add tomato, chickpeas (with can-fluid) and 100ml of water
• Stir well and raise heat
• Bring to a boil and simmer for at least 10 minutes
• Simmer until it's almost at the desired viscosity
• Add lemon juice (or chunks) and spinach
• Leave for another 2-5 minutes until spinach wilks
• Done. Serves 2 (when serving, have the rice below the curry)