Name: Chana Masala with Fragrant Basmati Rice and Toasted Almonds
Total time: 20 min
Cuisine: Indian
Ingredients: 242.4 g chickpeas; 124.6 g baby spinach; 80 g tomatoes; 50 g yellow onion; 6 g garlic; 6 g ginger; 0.8815 tbsp olive oil; 0.5 tsp ground turmeric; 0.5 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp garam masala; 1 tbsp lemon juice; 0.5 tsp salt; 12 g basmati rice; 0.5 cup water; 20 g sliced almonds

Lunch · Indian · 20 min

Chana Masala with Fragrant Basmati Rice and Toasted Almonds

Calories: 842
Protein: 33g
Carbs: 98g
Fat: 30g

Ingredients

242.4 g chickpeas
124.6 g baby spinach
80 g tomatoes
50 g yellow onion
6 g garlic
6 g ginger
0.8815 tbsp olive oil
0.5 tsp ground turmeric
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 tsp garam masala
1 tbsp lemon juice
0.5 tsp salt
12 g basmati rice
0.5 cup water
20 g sliced almonds

Method

01Rinse dry basmati rice thoroughly. Combine with 120 g water in a small pot, bring to a boil, cover, reduce heat to low, and steam for 15 minutes. Remove from heat and keep covered.
02In a heavy-bottomed pot, heat olive oil over medium heat. Add chopped yellow onion, minced ginger, and minced garlic. Sauté for 4 to 5 minutes until onions turn translucent and soft.
03Add diced plum tomatoes and cook for 5 minutes until soft and moisture evaporates.
04Add ground turmeric, ground cumin, ground coriander, and garam masala. Stir continuously for 1 minute to bloom spices.
05Add cooked chickpeas along with 3 to 4 tbsp reserved cooking liquid. Stir well, cover, and simmer on medium-low for 10 minutes to braise and absorb flavors.
06Fold in fresh baby spinach in batches until wilted and vibrant green. Season with salt and stir in freshly squeezed lemon juice.
07Serve hot over steamed basmati rice and sprinkle generously with toasted sliced almonds.

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