Recipe: Chickpea Tikka Masala with Spinach and Brown Basmati RiceDescription: A lighter version of the classic Indian dish using protein-rich chickpeas and added spinach, served over nutty brown basmati rice.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 200 g brown basmati rice, 400 ml water, 1 tablespoon vegetable oil, 1 head garlic, 1 medium onion, 1 tablespoon garam masala, 1 teaspoon cumin, 1 teaspoon turmeric, 0.5 teaspoon cayenne pepper, 1 can crushed tomatoes, 1 can chickpeas, 100 g baby spinach, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: Rinse 200 grams of brown basmati rice under cold water until the water runs clear. In a pot, combine the rice with 400 milliliters of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes or until the rice is tender. In a large pan over medium heat, add 1 tablespoon of vegetable oil. Add 1 head of garlic, minced, and 1 medium onion, finely chopped. Sauté until the onion becomes translucent. Stir in 1 tablespoon of garam masala, 1 teaspoon of cumin, 1 teaspoon of turmeric, and 0.5 teaspoon of cayenne pepper. Cook for 1 minute until the spices are fragrant. Add 1 can of crushed tomatoes (400 grams) and 1 can of chickpeas (400 grams), drained and rinsed, to the pan. Stir to combine, then simmer for 10 minutes to allow flavors to meld. Stir in 100 grams of baby spinach and cook until wilted, about 2 minutes. Season with salt and black pepper to taste. Serve the chickpea tikka masala over the cooked brown basmati rice, garnished with chopped cilantro if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, plant-based, gluten-free, main courseThis Chickpea Tikka Masala with Spinach and Brown Basmati Rice recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.