Chana Masala with Basmati Rice

Ingredients

• 150 gBasmati rice
• 480 gChickpea
• 400 gTomato
• 150 gOnion
• 2 cloveGarlic
• 15 gGinger
• 1 pcsChili
• 15 gRapeseed oil
• 2 gCumin
• 2 gCumin
• 4 gCoriander
• 3 gGaram masala
• 2 gTurmeric
• 1 gChili powder
• 20 gTomato paste
• 0.5 pcsLemon
• 10 gCoriander
• 7 gSalt
• 550 mlWater

Instructions

1. 1

   Rinse and cook rice

   • Rinse rice in cold water until the water runs clear
   • Bring to a boil with water and salt
   • Reduce heat and gently cook covered
   • Remove from heat and let it steam briefly
   • Fluff with a fork
2. 2

   Prepare aromatics

   • Finely dice the onion
   • Finely chop the garlic
   • Grate the ginger finely
   • Deseed and finely slice the chili
3. 3

   Toast spices

   • Heat oil in a pot
   • Toast cumin seeds briefly until fragrant
   • Sauté onions until golden
   • Fry garlic, ginger, and chili briefly
4. 4

   Simmer the sauce

   • Briefly toast the ground spices
   • Stir in tomatoes and tomato paste
   • Add water and bring to a boil
   • Simmer gently until thickened
5. 5

   Finish chickpeas

   • Rinse and drain the chickpeas
   • Add to the sauce and simmer gently
   • Season with salt
   • Squeeze in lemon and stir
   • Chop cilantro and sprinkle on top