Tomato-cumin chickpea chana masala rice

1. Wash hands and 200 g rice. Add 320 ml water, bring to a boil, cover and cook on low for 15 minutes. Rest 5 minutes until fully tender.

2. Heat 25 ml oil in a deep pan over medium heat, cook 160 g onion 5–6 minutes, then add 12 g garlic and 14 g ginger for 1 minute.

3. Fry 3 g cumin, 3 g garam masala and 1 g turmeric for 30 seconds. Add 400 g tomatoes, 160 ml water, 480 g chickpeas and 3 g salt; simmer at medium-low 15–18 minutes until thick and heated through.

4. Divide rice between three bowls, ladle curry over, top with 15 g washed coriander and serve.