Quick & Easy Chana Masala

Ingredients:

• 1 cup of uncooked brown basmati rice
• 1 yellow onion, chopped
• 2 Tablespoons olive oil
• 1 Jalapeno pepper, minced
• 5 cloves of garlic, minced
• 1/2 teaspoon salt
• 1 Tablespoon ginger, minced
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons coriander
• 3/4 teaspoon cumin
• 1/2 teaspoon turmeric
• 1 large (28 ounces) can of fire roasted crushed tomatoes
• 2 cans (14 oz.) of chickpeas, drained and rinsed
• Pinch of cayenne pepper

Instructions:

1. Cook the rice: Add water to a pot and let it boil. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice
2. Cook the Chana masala: In a large pan or Dutch oven, warm the oil over medium heat, then add in the onion, peppers and salt. Cook until the onion is translucent. 
3. Next, add in the garlic and ginger until fragrant. Stir in the garam masala, cumin, coriander, salt, turmeric and cayenne, stir in and cook for another minute.
4. Next, add in the canned tomatoes, raise the heat to medium-high and add in the chickpeas. Reduce the heat as necessary to maintain a simmer for about 10 more minutes.
5. Serve over rice and enjoy!