Name: Spicy Chickpea Stew (Chana Masala) with Rice & Cilantro-Lime Raita
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 ½ cups basmati rice; 1420 ml chicken or vegetable broth; 1 small bunch cilantro; 3 (398 ml) cans diced tomatoes; 3 (398 ml) cans garbanzo beans (chickpeas); 6 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 ½ jalapeño peppers; 3 limes; 1 ½ cups plain Greek yogurt; 1 ½ medium yellow onions; black pepper; chili powder; coriander, ground; cumin, ground; curry powder; salt; turmeric, ground; virgin coconut oil

Spicy Chickpea Stew (Chana Masala) with Rice & Cilantro-Lime RaitaSpicy Chickpea Stew (Chana Masala) with Rice & Cilantro-Lime Raita — a 40-minute dinner recipe with 20 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 ½ cups basmati rice

1420 ml chicken or vegetable broth

1 small bunch cilantro

3 (398 ml) cans diced tomatoes

3 (398 ml) cans garbanzo beans (chickpeas)

6 cloves garlic

3 (2 ½ cm) pieces ginger root

1 ½ jalapeño peppers

3 limes

1 ½ cups plain Greek yogurt

1 ½ medium yellow onions

black pepper

chili powder

coriander, ground

cumin, ground

curry powder

salt

turmeric, ground

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add broth and bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, peel and mince garlic and ginger; place in a medium bowl.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl with the garlic and ginger; set aside. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Preheat a large pot over medium heat.

While the pot heats up, peel and small dice onions.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and cook, stirring occasionally, until softened, 3-4 minutes.

Meanwhile, drain and rinse chickpeas in a colander. Set aside to drain further.

Add garlic, ginger, jalapeño, and spices to the pot with the onion. Continue to cook, stirring constantly, until fragrant, 1-2 minutes. (Reserve bowl for later use.)

Add chickpeas, broth, and diced tomatoes to the pot; stir to combine and bring to a boil over medium-high heat. Once boiling, reduce to a simmer and cook, stirring occasionally, until chickpeas are soft and stew has thickened, about 20 minutes.

While the stew cooks, juice half the limes into the reserved bowl. Cut remaining limes into wedges and set aside for serving.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the lime juice along with yogurt, salt, and pepper; whisk to combine the raita.

When the stew is done, add spinach to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Divide rice and chickpea stew between bowls; serve with lime wedges and raita on the side. Enjoy!

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