Gluten-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. Remove from heat and let stand, covered, for 5 minutes.
2. 2Drain and rinse the 2 cups of chickpeas. Place the chickpeas in a large pot with enough water to cover them by 5.08 cm. Bring to a boil over high heat, then reduce heat to medium and simmer for 1-1.5 hours, or until tender. Drain the chickpeas.
3. 3Finely chop the 1 medium onion. Finely chop the 2 medium tomatoes.
4. 4Heat the 2 tablespoons of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (about 175°C/175°C). Add the chopped 1 medium onion and cook, stirring occasionally, for 8-10 minutes, or until golden brown and softened.
5. 5Add the 1 tablespoon of ginger-garlic paste to the pot and cook, stirring constantly, for 1 minute until fragrant.
6. 6Add the chopped 2 medium tomatoes to the pot and cook, stirring occasionally, for 5-7 minutes, or until softened and broken down.
7. 7Stir in the 2 tablespoons of chana masala, 1/2 teaspoon of turmeric powder, and 1/2 teaspoon of red chili powder. Cook, stirring constantly, for 2-3 minutes until the spices are fragrant.
8. 8Add the drained, cooked 2 cups of chickpeas to the pot. Stir to coat the chickpeas in the spice mixture. Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, allowing the flavors to meld.
9. 9Stir in the 2 tablespoons of chopped cilantro. Serve the chana masala hot with the cooked brown rice.

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