Chana masala with brown rice and red onion

Ingredients

For 1 serving

• Cooked chickpeas180 g
• Brown rice45 g
• Chopped tomatoes150 g
• Red onion60 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Cumin1 pinch
• Sunflower oil1 teaspoon
• Cilantro3 g
• Saltto taste

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed brown rice for 30 minutes, until tender; drain.
2. Meanwhile peel the red onion: finely chop half and slice the other half paper-thin. Peel and chop the garlic and ginger; rinse and drain the cooked chickpeas.
3. In a frying pan heat the sunflower oil over a medium heat and fry the chopped onion with the garlic, ginger, cumin and garam masala for 4 minutes, stirring, until the onion is soft and the spices smell fragrant.
4. Add the chopped tomatoes, the chickpeas and a pinch of salt and cook for 15 minutes over a medium-low heat, mashing a few chickpeas with the spoon to thicken, until the sauce is thick and clings to the chickpeas; if it dries out, add a splash of water.
5. Wash and chop the fresh coriander and serve the chana masala with the rice, the sliced onion and the coriander.