One pot channa masala rice bowl

Nothing will ever taste like the food of generations prior to mine. Nothing will ever be as complicated to make as the food of generations prior to mine. I usually lose interest in a recipe due to lack of measurements and need for various pots and pans and ingredients I do not regularly carry (although I am guilty of not always measuring). I love channa masala for its spices, warmth, and heartiness and created my own version which still gives me the same satisfaction (plus, the time to actually enjoy my meal at the end with only one pot to clean)

Ingredients

• Garbanzo beans
• Onion
• Spinach
• Cilantro
• Brown Basmati Rice
• Cumin Seeds
• Roasted Cumin Powder
• Red Chili Powder
• Coriander Powder
• Turmeric Powder
• Cinnamon Powder
• Salt
• Black Pepper
• Baking Soda
• Coconut Milk
• Avocado Oil

Steps

1. Heat oil in a pan on medium heat.
2. Add 1 tsp cumin seeds to the pan (if you do not have roasted cumin powder and are using regular cumin powder then I recommend using 2 tsp cumin seeds in this step)
3. Add 1/2 chopped onion. Cook on medium-low until onion is translucent.
4. Add 2 tsp turmeric powder, 2 tsp roasted cumin powder, 1 tsp coriander powder, 1/4 tsp cinnamon powder. Heat in the oil to allow it to get fragrant.
5. Add 1 can rinsed garbanzo beans. Mix through. Season with 1 tsp salt and 1/2 tsp black pepper. Heat for 2 minutes.
6. Add 1/4 c water. Scrape off any spice stuck to bottom of pan and it should thicken into the water. Add 1/2 c coconut milk (additional plain water or a broth will also suffice)
7. Add 1/4 c rinsed uncooked rice
8. Bring to boil uncovered. Add a cracked open dried chili pepper or two for added heat. Then, cover and simmer for 14-18 minutes (until rice is cooked)
9. Add 2 Tbsp cream cheeze and mix through until it becomes creamy (remove the dried chili pepper at this step). Add 3 c chopped spinach. Cover again (no need to try to mix through fresh spinach, it will wilt and be easier to mix later). Simmer for another 6-8 minutes.
10. Add 2 Tbsp chopped cilantro.
11. Add salt to taste.
12. Serve hot. Can be enjoyed with some naan, bread, papadum, or topped with some yogurt (to take the edge of both the hot heat and spice)

TIPS

If you need to thin out the consistency at the end, add some oat milk or more coconut milk, 1 Tbsp at a time.

For additional nutrients, you can add chopped cauliflower just after the chickpea mix comes to a boil, prior to covering for the ~15 minute simmer.