Chana Masala with Basmati

Read it through once before you start the pan.

1. 1Step 1. Put the basmati rice in a small saucepan with 300 ml of cold water and a quarter of the salt.
2. 2Step 2. Bring to a boil over high heat.
3. 3Step 3. Cover tightly, turn the heat to low and cook undisturbed for 12 minutes, then take the pan off the heat and keep it covered.
4. 4Step 4. While the rice cooks, heat the vegetable oil in a wide skillet over medium heat.
5. 5Step 5. Add the yellow onions and fry for 6 minutes until soft and lightly golden.
6. 6Step 6. Add the garlic and ginger root and stir constantly for 1 minute until fragrant.
7. 7Step 7. Stir in the cumin powder, coriander powder, turmeric, red chili powder and garam masala and cook for 30 seconds.
8. 8Step 8. Add the canned diced tomatoes, canned chickpeas and the remaining salt and bring to a simmer.
9. 9Step 9. Simmer uncovered for 10 minutes, crushing a few chickpeas with the back of a spoon, until the sauce is thick and clings to the chickpeas.
10. 10Step 10. Take the skillet off the heat and stir in the lemon juice and coriander leaf.
11. 11Step 11. Fluff the basmati rice with a fork and serve with the chickpeas.