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

   Weigh and prepare all ingredients for Chana Masala with Brown Rice: 700 g Chickpeas, cooked drained, 500 g Tomato Passata, 180 g Onion, 220 g Spinach, 200 g Light Coconut Milk, 560 g Brown Rice, cooked, 14 g Curry Powder, 6 g Ground Cumin, 10 g Olive Oil. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water.

2. 02

   Cook the listed aromatics and firm vegetables, if present, in oil over medium heat for 3–4 minutes until softened.

3. 03

   Add Chickpeas, cooked drained and the listed liquids, bring to a gentle simmer, and cook partly covered for about 25 minutes. Add delicate greens only in the final 2–3 minutes.

4. 04

   For minced meat, confirm that the centre reaches at least 71°C; no raw or pink area should remain.

5. 05

   Divide Chana Masala with Brown Rice into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.