Chana masala with spinach

Cuisine Indian
Meals 2 (days 1 and 2)
Carb rice
Vegetable spinach and tomato
Protein chickpeas

Fresh

1 yellow onion
142 g baby spinach (whole bag)
½ bunch cilantro
1 lime

Pantry

1 can chickpeas (about 540 ml)
1 can diced tomatoes (about 790 ml)
150 g rice
1 tbsp minced garlic
1½ tbsp Shan Chana Masala mix
1 tsp ground ginger
oil, salt

Steps

1 Start the rice.
2 Soften the diced onion in 2 tbsp oil for 8 minutes.
3 Add 1 tbsp minced garlic, the ginger, and 1½ tbsp Shan Chana Masala mix. Cook for 1 minute. The mix is spicy. Do not add salt yet.
4 Add the tomatoes and the drained chickpeas. Simmer for 15 minutes, until thick.
5 Stir in the spinach a handful at a time until it wilts.
6 Add the lime juice. Taste, then add salt only if it needs it.
7 Serve over rice. Top with chopped cilantro.

Storage

The second meal keeps in the fridge for 3 days. It tastes better on day 2.

Keep the other ½ bunch of cilantro in a jar of water in the fridge for the fish tacos.