Egg-Free Chana Masala with Brown Rice

Instructions

1. 1Measure 1 cup of brown rice and 2 cups of water into a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 40-45 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes off the heat before fluffing with a fork.
2. 2While the rice cooks, prepare the chana masala. Finely chop 1 large onion. Finely chop 2 medium tomatoes. Drain and rinse 2 cans of chickpeas.
3. 3Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the chopped onion and cook, stirring occasionally, for 8-10 minutes, or until softened and golden brown.
4. 4Add 2 tablespoons of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the chopped tomatoes to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the tomatoes have softened and broken down.
6. 6Stir in 1.5 teaspoons garam masala, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 0.5 teaspoon turmeric powder, 0.5 teaspoon chili powder, 1 teaspoon aamchur (dry mango powder), and 1 teaspoon salt. Cook, stirring constantly, for 2 minutes until the spices are fragrant.
7. 7Add the drained and rinsed 2 cans of chickpeas to the pot and stir to coat them with the spice mixture. Cook for 5-7 minutes, stirring occasionally.
8. 8Pour in 1 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
9. 9Chop 2 tablespoons of fresh cilantro. Stir most of the chopped cilantro into the chana masala, reserving some for garnish. Serve the chana masala hot over the cooked brown rice, garnished with the remaining fresh cilantro.

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