1 c of dry basmati rice
1 c of chickpeas
1/2 c chopped white/yellow onion
2 tbsp avocado oil (sub for algae oil or olive oil)
1/2 jar of Mom’s tomato sauce
Pinch of fresh cilantro (optional)
1 tbsp coriander
1/2 tbsp cardamom
1/2 tbsp black pepper
1 tsp fennel seed
1 tsp mustard
1 tsp clove
Follow box directions for making basmati rice. Cook, and put to the side for later.
Chop the onions, heat a pan on medium and add the avocado oil. When the oil heats up, add onions and tomato sauce.
When the onions look more transparent, transfer mixture into a blender and blend until smooth
Return this to the pan and continue cooking on medium heat. Meanwhile rinse the chickpeas and remove their soft shell (optional). Add them to the mixture
Add seasoning, 1 cup of water, and cook for 15 minutes. Optional: Pour contents back into the blender and mince until chickpeas are smaller (watch video below)
Put back onto the stove and cook until desired thickness after water cooks off.
Heat the rice in the microwave, plate it, pour the Chana Masala over the rice, top with cilantro, and serve!
Note: Add some seasoning, taste test, then add more. Everyone likes more or less spices