Chickpea Tikka Masala with Green Rice

Recipe adapted from Kathryne Taylor's Love Real Food.

4 cups packed baby spinach

1 jalapeno or serrano pepper, seeded

1 yellow onion, roughly chopped

3 cloves garlic

3/4 cup cilantro, chopped and divided

3 tbsp extra virgin olive oil or avocado oil, divided

2 tsp salt, divided

3 1/2 cups water, divided

2 cups brown basmati rice (or any long grain brown rice)

1 tbsp fresh ginger, minced

3 cloves garlic, minced

1 tbsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp ground cardamom

pinch of ground cinnamon

pinch of ground cayenne or more if you want more heat

2 - 15 oz cans of tomato sauce

2 - 15 oz cans chickpeas, drained and rinsed

1 cup full fat coconut milk

  1. Add spinach, jalapeno, 1/4 of the chopped yellow onion, 3 cloves of garlic, 1/4 cup cilantro, 2 tbsp olive oil, 1 tsp salt, and 1/2 cup water to a food processor or blender. Blend until smooth. Add to a medium sized pot. To the same pot add brown rice and remaining 3 cups of water. Heat on high until boiling. Reduce heat to low and cover. Cook for 25 minutes or until all the liquid has been absorbed. Once the rice is done, remove the pot from the heat and let the rice steam, covered, for 10 minutes. Fluff with a fork to evenly distribute the green stuff.
  2. In the meantime, make the chickpea tikka masala. Before you begin, add ginger and garlic to a small bowl and set aside. In another small bowl combine coriander, cumin, turmeric, cardamom, cinnamon, and cayenne. Keep the bowls handy.
  3. In a large nonreactive skillet, heat olive oil over medium heat until shimmering. Add the onion and 1 tsp salt. Cook until the onions are soft and translucent, about 8 minutes. Add the ginger and garlic and cook until fragrant, about 1 minute. Add the ground spice mixture and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomato sauce, chickpeas, coconut milk, and cilantro. Increase the heat to medium-high and bring to a simmer, then reduce the heat to low to maintain a gentle simmer. Cook, stirring occasionally, until the sauce thickens, about 20 minutes.
  4. Taste rice and chickpea tikka masala. Adjust salt if needed. Serve chickpea tikka masala over rice with a sprinkle of cilantro. Store leftovers in the fridge for up to 5 days.

GF V veg DF

Yield: 8 servings