Ingredients:

• 1 can chickpeas

• 1 cup white basmati rice

• 1 tbsp garam masala

• 1/2 jalapeño (optional)

• 1 tsp cumin

• 1 tsp salt

• 1 tsp red chili powder

• 1 tsp turmeric

• 1 tbsp ginger garlic paste

• 1/2 onion chopped

• 1 1/2 cups water

• 1 tbsp olive oil

• 1 tbsp butter (optional)

• 1/2 can whole peeled tomatoes

• 1 lemon (optional for garnish)

• Few cilantro sprigs (optional for garnish)

• Handful baby spinach (optional)

Instructions:

1. Boil Rice: In a medium bowl, rinse rice until water runs clear (not cloudy). Place rise in a small saucepan with water, a pinch of salt, and butter. Bring to boil, then reduce heat to simmer and cover. Let cook for about 15 minutes or until the water is evaporated. Let stand for 5 minutes.

2. Preparations: Rinse and drain chickpeas. Chop onions. Chop jalapeño.

3. Cook Chana: In a medium saucepan, add olive oil, onions, and jalapeño on medium heat. Sauté until onions are translucent (about 5-10 minutes). Add salt, ginger garlic paste, cumin, garam masala, chili powder, and sauté for another 5 min. Add a few drops of water if mixture appears too dry. Add tomatoes and the juices and stir well, mashing the tomatoes until desired chunkiness. Cook on medium heat for about 5 minutes. Add chickpeas and stir well. Cover the pot for about 10 minutes until chickpeas soften up. Remove lid and let mixture thicken up for about 3 minutes (or until desired texture). Stir spinach into mixture and mix until spinach has softened. Remove from heat.

4. Serve chana over rice with a squeeze of lemon and cilantro.