Indian Chickpea and Spinach Bowl (Chana Palak Style)

Rice

• 150 g Basmati rice
• 1 ½ tsp Fine sea salt

Chana palak masala

• 2 tbsp Rapeseed oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 15 g Ginger root
• 2 tsp Ground cumin
• ½ tsp Ground turmeric
• 1 tsp Garam masala
• 400 g Canned chopped tomatoes
• 400 g Canned chickpeas
• 150 g Spinach
• 15 g Fresh coriander

1. Rinse the basmati rice in a sieve until the water runs clearer. Tip into a saucepan with 300 ml water and 0.5 tsp of the fine sea salt, bring to the boil, then cover and cook on the lowest heat for 10 minutes. Take off the heat and leave, covered, for 10 minutes.
2. Meanwhile, finely chop the yellow onion, crush the garlic, and finely grate the ginger root. Roughly chop the fresh coriander, keeping a little aside for serving. Drain and rinse the canned chickpeas in a colander.
3. Heat the rapeseed oil in a large frying pan over medium heat. Add the onion with a pinch of the remaining salt and cook for 8 to 10 minutes, stirring, until softened and lightly golden. Stir in the garlic and ginger and cook for 1 minute until fragrant.
4. Add the ground cumin, ground turmeric and garam masala and stir for 30 seconds to toast the spices. Tip in the canned chopped tomatoes and simmer for 10 to 12 minutes, stirring occasionally, until the masala looks thicker and the oil starts to separate at the edges. Season with the remaining fine sea salt.
5. Stir in the chickpeas and simmer for 5 minutes to warm through and let them take on the sauce. Add the spinach in handfuls and cook for 2 to 3 minutes until wilted and glossy. Stir through most of the coriander.
6. Fluff the rice with a fork and divide between two bowls. Spoon over the chana palak masala and finish with the reserved coriander. Serve straight away while hot.

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