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One-Pan Chana Masala and Rice

What you need: 

1 tablespoon olive oil
1 small onion, chopped
2 cloves of garlic, peeled and chopped
1-2 tablespoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cardamom
1 cup uncooked brown rice
1 4.5 ounce can diced tomatoes, undrained
2 cups water
2 tablespoons shoyu, tamari, or soy sauce
1 15 ounce can chickpeas, drained and rinsed
1 or 2 handfuls of baby spinach
salt and pepper to taste
sriracha (optional)

What you do: 

Heat a 3-quart sauté pan or large skillet over medium heat. Add olive oil. Sauté the onion and garlic until translucent. Season with salt and pepper. Add the curry powder, cumin, coriander, and cardamom. Toast spices for 30-60 seconds, stirring constantly so nothing sticks. Add rice, tomatoes, water, and shoyu. Season heavily with salt. Bring to a boil, stirring occasionally. Cover and reduce heat to simmer. Allow to cook 25-35 minutes, stirring occasionally, until rice is tender and most of the liquid is absorbed. There should still be some liquid in the pan. If not, add 1/4 cup more water. Add chickpeas, stir well. Allow to return to simmer and then add spinach. Cover and wilt spinach for 2-4 minutes. Stir well. Season with salt and/or more shoyu to taste. If spicier curry is desired, add one or two (or more) teaspoons of sriracha.
This dish is easy and there's only one pan to clean after dinner. Hooray! I imagine that this could be doubled fairly easily to feed a whole family. Just make sure you have a big enough pan to fit it all. :-)
Source of recipe: I like writing recipes for one-pan meals. I've done it with burger-crumble-helper type dishes, so I decided to try a curry.

Preparation Time: 
5 minutes, Cooking time: 45 minutes
Cooking Time: 
45 minutes
Servings: 
2-3
Recipe Category: 

SO HOW'D IT GO?

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This was pretty darn tasty. It wouldn't have been the same without the cardamom! I added more of it because I love the flavor it gives.

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