Chana Masala

Method

1. Start the 1 cup185 g brown rice first: simmer it in 2 cups water, covered, until tender, about 40 minutes. It’s the long pole, so get it going before anything else and the rest comes together while it cooks.
   • Brown Rice1 cup185 g(185 g)(1 cup)
2. Heat the 2 tbsp27 g olive oil in a pot over medium. Cook the 1110 g diced onion until golden, about 7 minutes. Add the 4 cloves12 g garlic, minced, 2 tsp4.2 g cumin, 2 tsp3.6 g coriander, 1 tsp2.8 g turmeric, 1 tsp1.6 g ginger, and 1 tsp2.4 g chili powder; stir 30 seconds until fragrant.
   • Extra-Virgin Olive Oil2 tbsp27 g(27 g)(2 tbsp)
   • Onion, diced1110 g(110 g)(1)
   • Garlic, minced4 cloves12 g(12 g)(4 cloves)
   • Cumin2 tsp4.2 g(4.2 g)(2 tsp)
   • Ground Coriander2 tsp3.6 g(3.6 g)(2 tsp)
   • Turmeric1 tsp2.8 g(2.8 g)(1 tsp)
   • Ground Ginger1 tsp1.6 g(1.6 g)(1 tsp)
   • Chili Powder1 tsp2.4 g(2.4 g)(1 tsp)
3. Add the 1 can (14.5 oz)411 g crushed tomatoes and cook down 5 minutes into a thick masala. Add the 2 cans (15 oz)506 g chickpeas, drained and rinsed, 1 cup85 g spinach, thawed and squeezed dry, and 1 cup water; simmer 15 minutes, mashing some of the chickpeas against the pot to thicken. Stir in the ¼ tsp0.6 g cinnamon for the last couple of minutes, so its warmth stays bright rather than cooking away.
   • Crushed Tomatoes1 can411 g(411 g)(1 can)
   • Chickpeas, drained and rinsed2 cans506 g(506 g)(2 cans)
   • Frozen Spinach, thawed and squeezed dry1 cup85 g(85 g)(1 cup)
   • Cinnamon¼ tsp0.6 g(0.6 g)(¼ tsp)
4. Off the heat, finish with the 1 tbsp15 g lemon juice and salt, to taste. Serve over the rice.
   • Bottled Lemon Juice1 tbsp15 g(15 g)(1 tbsp)
   • Sea Saltto taste

Kids: drop the chili powder and mash more chickpeas — it becomes a mild, creamy tomato-chickpea stew.