Chickpea Saag

Place a small saucepan over medium-high heat with 1 tsp vegetable oil. Add the cumin seeds and toast until sizzling and fragrant, about 1 to 2 minutes. Add the basmati rice, 1 cup water, and a pinch of salt. Bring to a boil, cover, and cook until all of the water is absorbed and the rice is tender, about 15 to 20 minutes.

Peel and dice the onion. Peel and mince 2 tsp of ginger. Peel and mince the garlic. Roughly chop the spinach leaves and stems. Drain and rinse the chickpeas.

Place a large skillet over medium-high heat with 2 tsp vegetable oil. Add the diced onion and cook until softened, about 3 to 5 minutes. Add the ginger, garlic, and garam masala and cook until fragrant, about 1 minute. Add the chickpeas, coconut milk, just ½ cup almond milk, 1 tsp salt, and a pinch of pepper. Reduce heat to low and cook until slightly thickened, about 3 to 4 minutes.

In a large bowl, whisk together the almond flour, tapioca flour, remaining ½ cup almond milk, and ½ tsp salt. Add the chopped spinach to the simmering chickpeas and stir until wilted, about 2 to 3 minutes.

Place a small nonstick skillet over medium heat with 1 tsp vegetable oil. Once hot, add half the naan batter and tilt the skillet to cover the bottom of the pan. Reduce heat to low and cook until the batter fluffs up, about 4 minutes, then flip, and cook on the second side for another 4 minutes. Transfer naan to a plate and repeat with another 1 tsp vegetable oil and the second half of the batter.

Divide the cumin basmati rice between large shallow bowls, and top with the chickpea saag. Serve with the naan and mango chutney.