Chana Masala

Prep: Rinse and dry the produce. Drain and rinse the chickpeas. Peel and dice the onion. Mince the jalapeno pepper, discarding the stem. For a milder heat level, remove and discard jalapeno seeds before mincing. Peel and grate the ginger. Mince the garlic. Slice the tomatoes in half.

Add rice to a small pot, and 2 cups water. Bring to a boil, reduce, cover and simmer until rice is cooked through, about 20-25 minutes.

Heat a medium pan over medium heat. Add cumin seeds and toast until fragrant, about 2 minutes. Add 1 tablespoon olive oil, onion and jalapeño to the pan and cook until onions are caramelized, about 5-7 minutes.

Add the ginger, garlic, and tomatoes to the pan and stir for another minute. Add the chickpeas, vegetable broth and chana masala spice blend and stir until mixed thoroughly, about 2 minutes.

Let the mixture simmer over low heat, stir occasionally and add salt to taste, until flavors are fully developed, about 25 minutes.

To serve, top the chana masala over the rice and enjoy!