Chickpea and Spinach Rice with Toasted Garam Masala

Instructions

1. 1

   Soak the dried chickpeas in 250 ml water for at least 4 hours or overnight, then drain.

   ~240 min

   Why?
2. 2

   Drain the soaked chickpeas and set aside. Finely chop the onion. Rinse the rice under cold water until the water runs clear, then drain well.

   ~10 min

   Why?
3. 3

   Set the pressure cooker to the sauté setting and add 1 tbsp oil. Add the chopped onion and cook for 5 minutes, stirring, until soft and lightly golden.

   ~5 min

   Why?
4. 4

   Add 1 tsp garam masala to the onion and stir for 30 seconds until fragrant. Add 100 g canned tomatoes and cook for 2 minutes, scraping up the browned bits.

   ~2 min

   Why? Chef's tip Technique
5. 5

   Add the drained chickpeas, rinsed rice, 150 ml water, 0.5 tsp salt and 0.25 tsp black pepper. Stir, lock the lid and cook on high pressure for 12 minutes.

   ~12 min

   Why? Technique
6. 6

   Release the pressure naturally for 5 minutes, then carefully quick-release any remaining pressure. Stir in 60 g spinach until wilted. Rest covered for 5 minutes before serving.

   ~10 min

   Why? Chef's tip Technique