Spicy Chickpea Stew (Chana Masala) with Rice & Cilantro-Lime Raita

Directions

1. Rinse the basmati rice under cold water, drain, and transfer to a small saucepan. Add broth and bring to a boil over high heat.
2. While the rice heats, wash and dry the produce; if the spinach isn’t pre-washed, rinse and dry it well.
3. When the liquid boils, stir once, cover, and reduce heat to a simmer. Cook until the liquid is absorbed, about 15–18 minutes, then remove from heat and let stand covered for 5 minutes.
4. In a small bowl, mince garlic and ginger and set aside.
5. Halve and seed the jalapeño, then finely mince and add to the garlic-ginger bowl (be careful with the peppers and wash hands after handling).
6. Warm a medium saucepan over medium heat, then add oil and swirl to coat. Add the diced onion and cook until softened, about 3 minutes.
7. Drain and rinse the chickpeas, then add them to the pan with garlic, ginger, jalapeño, and spices. Cook, stirring constantly, until fragrant, about 1 minute.
8. Stir in the chickpeas, broth, and diced tomatoes; bring to a boil, then reduce to a simmer and cook until the chickpeas are tender and the sauce thickens, about 15 minutes.
9. Juice half the lime into a small bowl and set aside; cut the remaining lime into wedges for serving. Toss cilantro into the bowl with lime juice and mix in yogurt, salt, and pepper to form the raita.
10. Add spinach to the stew in handfuls, letting each addition wilt slightly before adding the next.
11. Divide the rice and chickpea stew between bowls and serve with lime wedges and raita on the side.