Chana Masala over Rice
Serves: 4-6
Time: 1 hr
Work Time: 20 mins

Adapted from: https://minimalistbaker.com/easy-chana-masala/

Ingredients:
* Bismati rice, 2 cups dry
* Coconut oil, 3 Tbsp
* White or yellow onion, 1 medium
* Sea salt, 1 Tbsp
* Garlic, 6 cloves
* Ginger, 2 Tbsp
* Green chilies, 3
* Pureed or smashed tomatoes, 1 28oz can
* Chickpeas, slightly drained, 2 15oz cans
* Lemon juice, 2 Tbsp

Spices:
* Cumin, ground, 1 Tbsp
* Cilantro, 1/2 cup
* Coriander, ground, 1 Tbsp
* Chili powder, 2 tsp
* Turmeric, ground, 1 tsp
* Garam masala, 1 tsp

Steps:
 1. Put rice into rice cooker - it takes as long as everything else combined.
 2. Mince the garlic cloves.
 3. Peel and mince the ginger.
 4. Slice the chilies.
 5. Chop the cilantro.
 6. Dice the onion.
 7. Put coconut oil into a pot, put it onto medium heat.
 8. Once the oil is liquid, add onion, cumin, and 1/4 tsp of salt to the pot.
 9  While that cooks a bit, combine garlic, ginger, cilantro, and chilies and
    either grind them with a pestle & mortar or finely mince them.
10. Add garlic, ginger, cilantro, and chilies to the pot.
11. Add coriander, chili powder, and turmeric to the pot. Stir a bunch.
12. Add pureed tomatoes, chickpeas, and the rest of the salt to the pot.
13. Raise to medium high until it's at a rolling simmer, then put to medium low
    and let simmer uncovered for 15-20min. It should end up looking like a stew.
14. Take off heat, stir in garam masala and lemon juice. Let cool slightly.
15. Serve over rice.
16. Eat!

Leftovers: keeps 3-4 days.

Notes:
* If the tomatoes have no salt, you need to add more salt.
* The original calls for sugar, but I didn't see a need to add it.