Chana Masala with Basmati Rice Spiced Chickpeas with Rice

Rinse the basmati rice in a fine-mesh strainer until the water runs clear. Combine with 400 ml water and 1/4 tsp salt in a saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

While the rice cooks, finely dice the onion and mince the garlic and ginger. Heat the ghee in a large skillet over medium heat for 1 minute.

Add the cumin seeds to the hot ghee and cook for 30 seconds until fragrant. Add the diced onion and cook, stirring occasionally, for 5–6 minutes until golden brown.

Add the minced garlic and ginger to the skillet and sauté for 1 minute until fragrant. Stir in the garam masala, turmeric, coriander powder, and remaining salt. Cook for 30 seconds.

Add the diced tomatoes (with their juices) and cook over medium heat for 5–6 minutes, stirring occasionally, until the tomatoes break down and the oil separates from the mixture.

Add the drained and rinsed garbanzo beans and 100 ml water. Bring to a simmer, then reduce heat to low and cook uncovered for 10 minutes, stirring occasionally, until the sauce thickens and coats the beans.

Stir in the juice of half the lemon and half the chopped cilantro. Taste and adjust salt. Serve the chana masala over the fluffy basmati rice, garnished with remaining cilantro and lemon wedges.