Chana Masala with Fragrant Basmati Rice and Toasted Almonds

Soak the chickpeas overnight and simmer until tender, then drain, reserving some liquid.

In a heavy-bottomed pot, heat the olive oil over medium heat. Add finely minced ginger, garlic, and diced tomatoes, cooking until the moisture evaporates and the oils begin to separate.

Bloom the spices—turmeric, cumin, coriander, and a touch of garam masala—until deeply fragrant.

Fold in the cooked chickpeas, coating them thoroughly in the masala base. Add the fresh baby spinach in large handfuls, allowing it to wilt into the chickpea mixture until vibrant and soft.

If the dish is too dry, splash in a little reserved chickpea water to create a velvety consistency.

Season with a squeeze of fresh lemon to brighten the earthy spices.

Serve in a warmed bowl, garnished generously with the toasted almond slices for essential crunch and nuttiness.