Spiced Chickpea Bowl (Chana Masala with Basmati Rice)

• 150 g Basmati rice
• 1 ½ tsp Fine sea salt
• 2 tbsp Sunflower oil
• 1 medium Yellow onion
• 15 g Ginger root
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 2 tsp Garam masala
• 3 medium Tomato, ripe
• 400 g Canned chickpeas
• 1 medium Lemon
• 15 g Fresh coriander

1. Rinse the basmati rice in cold water until the water runs mostly clear. 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. Peel and finely grate the ginger root, and finely chop the garlic. Roughly chop the tomatoes.
3. Heat the sunflower oil in a large frying pan over a medium heat. Add the onion with a pinch of the remaining salt and cook for 6 to 8 minutes until softened and lightly golden. Stir in the ginger and garlic and cook for 1 minute until fragrant.
4. Stir in the ground cumin and garam masala and cook for 30 seconds. Add the tomatoes and 150 ml water, then simmer for 8 to 10 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens. Season with the remaining salt to taste.
5. Drain and rinse the canned chickpeas, then stir them into the sauce. Simmer for 5 to 7 minutes until the chickpeas are hot and the gravy is thick and aromatic. If it looks dry, add a splash of water and simmer again.
6. Finely chop the fresh coriander. Cut the lemon and squeeze in half the juice, then taste and add more if you like it brighter. Fluff the rice, spoon into bowls, top with the chickpeas, and finish with coriander.

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