Chana Masala with Brown Rice

What you need

Ingredients

Measured for 4 servings.

• 700 gChickpeas, cooked drained
• 500 gTomato Passata
• 180 gOnion
• 220 gSpinach
• 200 gLight Coconut Milk
• 560 gBrown Rice Cooked
• 14 gCurry Powder
• 6 gGround Cumin
• 10 gOlive Oil

Make it

Method

1. 01

   Finely dice the 180 g onion. Drain and rinse 700 g already cooked chickpeas; wash the 220 g spinach. Measure 560 g already cooked brown rice, not dry rice.

2. 02

   Heat 10 g olive oil in a wide pan over medium heat and soften the onion for 4–5 minutes. Add 14 g curry powder and 6 g ground cumin; stir for 30–60 seconds until fragrant. Pour in 500 g tomato passata and simmer for 5 minutes, then add the chickpeas and 200 g light coconut milk.

3. 03

   Simmer gently for 10–12 minutes until the chickpeas are hot and the sauce has thickened. Fold in the spinach for the final 2–3 minutes, just until wilted. Reheat the measured cooked brown rice thoroughly and divide it with the chickpea curry among four bowls. This coconut-milk variation uses the ingredients listed; dry chickpeas require separate cooking.