Vegan Chana Masala with Coconut Rice

Ingredients

• 2 cans Chickpeas (canned)
• 1 can Diced Tomatoes (canned)
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Chili Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Garam Masala
• 1 tsp Cumin Powder
• 2 tbsp Coconut Oil
• 1 can Coconut Milk
• 1 cup Basmati Rice
• 1 cup Water
• 2 tbsp Unsweetened Coconut Flakes

Instructions

1. 1Open the 2 cans of chickpeas; pour them into a colander and rinse thoroughly under cold running water, then let them drain completely. Peel the 1 medium onion and finely dice it into 1/4-inch (0.6 cm) pieces. Peel the 4 cloves of garlic and mince them finely, then peel the 1 inch of ginger and mince it finely.
2. 2Place a large heavy-bottomed pot (e.g., a 4-quart / 3.8-liter Dutch oven) on the stove. Add the 2 tablespoons of coconut oil to the pot and heat it over medium heat (approximately 325-350°F / 160-175°C) until it has melted and shimmers slightly. Add the diced 1 medium onion to the hot oil and sauté for 5-7 minutes, stirring occasionally, until it becomes soft and translucent, then add the minced 4 cloves of garlic and minced 1 inch of ginger and continue to sauté for 1 minute, stirring constantly, until fragrant.
3. 3Stir in the 1 teaspoon of chili powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of garam masala, and 1 teaspoon of cumin powder. Sauté for 30 seconds, stirring constantly, until the spices are fragrant, then pour in the 1 can of diced tomatoes (undrained) and the rinsed and drained 2 cans of chickpeas. Stir everything together, bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes, stirring occasionally, until the flavors have melded and the sauce has thickened slightly.
4. 4While the chana masala simmers, prepare the coconut rice. In a medium saucepan (e.g., a 2-quart / 1.9-liter saucepan), combine the 1 cup of basmati rice, 1 cup of water, and 1 can of coconut milk. Place the saucepan over medium-high heat (approximately 350-375°F / 175-190°C) and bring the liquid to a rolling boil, then immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is tender.
5. 5Remove the saucepan from the heat and let the rice rest, covered, for 5 minutes. Gently fluff the cooked rice with a fork, then sprinkle the 2 tablespoons of unsweetened coconut flakes over the rice. Serve the hot chana masala immediately over the fluffy coconut rice.

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