Indian Chickpea Bowl (Spiced Chickpeas with Vegetables)

• 150 g Basmati rice
• 1 medium Yellow onion
• 1 tbsp Olive oil
• 2 cloves Garlic
• 15 g Ginger root
• 1 ½ tsp Ground cumin
• ½ tsp Ground turmeric
• 1 ½ tsp Garam masala
• 400 g Canned chopped tomatoes
• 200 ml Water
• 400 g Canned chickpeas
• 1 small Cauliflower
• 120 g Spinach
• 120 g Yogurt, plain
• 1 tsp Fine sea salt
• ¼ tsp Black pepper

1. Rinse the basmati rice until the water runs mostly clear, then cook it in a saucepan of lightly salted water until tender. Drain well in a colander, cover, and set aside to keep warm.
2. Meanwhile, finely chop the onion, and finely grate the garlic and ginger. Cut the cauliflower into small florets so they cook quickly and evenly.
3. Heat the olive oil in a large frying pan over a medium heat. Add the onion with a pinch of salt and cook for 6 to 8 minutes until softened and lightly golden.
4. Stir in the garlic and ginger for 30 seconds, then add the ground cumin, ground turmeric, and most of the garam masala, reserving a pinch for serving. Cook for 30 to 60 seconds, stirring, until fragrant.
5. Add the canned chopped tomatoes and water, then bring to a gentle simmer. Simmer for 5 minutes to thicken slightly and let the spices mellow.
6. Drain and rinse the chickpeas, then stir them into the sauce. Add the cauliflower, cover, and simmer for 10 to 12 minutes until the cauliflower is tender but still holding its shape.
7. Stir in the spinach and cook for 1 to 2 minutes until just wilted. Season with fine sea salt and black pepper, then take off the heat.
8. Divide the rice between bowls and spoon over the spiced chickpeas and vegetables. Finish each bowl with a spoon of yogurt and the reserved pinch of garam masala.

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