Chana masala (kikärtscurry) med spenat

👩‍🍳 Gör så här

1. 1
   Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
2. 2
   Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
3. 3
   Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
4. 4
   Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
5. 5
   Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
6. 6
   Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)