Brooke’s Chana Masala
I was sitting around the house grading papers one night and I really wanted to eat some rice. I love Uncle Ben’s microwavable asian rices because they are so quick and tasty. I had a package of Basmati rice and a small can of chickpeas in the cupboard that were calling my name, but I wasn’t sure what to make with them that wouldn’t taste like a bunch of starch. So, I headed to the internet and typed “Rice and Chickpea Recipes” into Google. The following recipe was one of the first search results. I altered it for just one person, since it originally made four servings. I also substituted the boiled rice with Uncle Ben’s Basmati Rice. This cut the cooking time in half. It is aromatic, super flavorful, and very satisfying. The best part is that it takes less than 30 minutes to make!
1 package Uncle Ben’s microwavable Basmati rice
¾ tbsp olive oil
1 tbsp minced onion
1 clove minced garlic
¼ tsp cumin
½ cup diced tomatoes and juice
7.75 oz. can chickpeas
1 pinch paprika
¾ tsp cilantro
salt and pepper to taste
In a large saucepan on medium heat, heat the olive oil. After the oil is heated, add the onion, garlic, and cumin. Let it sauté until it becomes fragrant (about 5 minutes). Next, add the tomatoes, chickpeas, paprika, and cilantro. Reduce the temperature to low and let it simmer.* While the mixture is simmering, cook the rice in the microwave (90 seconds).
Serve the rice on a dish and top it with the chickpea mixture. Add salt and pepper to taste.
*Don’t be afraid to let the mixture simmer for a while. Take a few minutes to cook the rice and get a head start on cleaning. The more it reduces, the more flavorful it will become.