Chana Masala with Jeera Rice

Ingredients

Quantities are for one portion.

• 1 tspcumin seeds
• 15 mlolive oil
• 1onion, finely diced
• 10 gfresh coriander, chopped
• salt to taste
• 150 gcanned diced tomatoes
• 1 tspgaram masala
• 150 gcanned chickpeas, rinsed
• 70 gbasmati rice
• 2garlic cloves, minced

Method

1. Heat half the olive oil in a small pot. Toast the cumin seeds until fragrant, then add the dry basmati rice. Pour in water, cover, and simmer until tender.
2. Heat the remaining olive oil in a larger pan. Sauté the diced onion and garlic until caramelized.
3. Stir in the garam masala and cook briefly, then pour in the diced tomatoes.
4. Simmer the tomato base until thick, then add the drained chickpeas.
5. Let the curry bubble softly until the flavors meld and the sauce coats the chickpeas.
6. Stir the chopped fresh coriander through the curry right before serving.
7. Serve the hot, spiced chickpeas alongside the fragrant cumin rice.