Chana Masala

Put the rice in a small saucepan with 1 1/2 cups water and a pinch of salt and bring it to a boil. Lower the heat so it bubbles gently but steadily; cover and cook, undisturbed, until the rice is tender and the water is absorbed, 20 to 25 minutes. Remove the pan from the heat and keep it covered.Peel, trim, and chop the onion, 2 garlic cloves, and the ginger. Rinse the tomatoes and chile. Halve the tomatoes; trim and chop the chile.

Put 1 tablespoon oil in a medium pot over medium heat. When it’s hot, add the onions, garlic, ginger, and some or all of the chile (depending on your affinity for heat) and cook until they’re softened, 5 to 7 minutes. Add the garam masala and cook until it’s fragrant, about 1 minute. Drain and rinse the chickpeas in a colander.

Add the chickpeas to the pot along with the tomatoes, a pinch of salt, and 1/2 cup water and stir to combine. Cook, adjusting the heat so that the mixture bubbles steadily and adding additional water by the tablespoon if needed to keep it saucy, until it’s slightly thickened, 10 to 15 minutes. Taste and adjust the seasoning. Rinse and dry the spinach and cilantro. Trim, and chop half the cilantro (save the rest for another use).

When the chickpeas are almost ready, put the remaining teaspoon oil in a large skillet over medium-high heat. When it’s hot, add the mustard seeds and cook until they start to pop, about 30 seconds. Immediately add the spinach and cook, tossing until it’s wilted, about 3 minutes. Ladle the chickpeas over the rice, garnish with the cilantro, and serve the spinach on the side.