Chickpea Tikka Masala with Jasmine Rice

• 96
  1 1/2 cups white jasmine rice, rinsed

  Organic White Jasmine Rice96$9.99Buy from Lundberg Family Farms
• 2 1/4 cups water
• 96
  1 1/2 tbsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 90
  1 1/2 tbsp minced garlic

  Garlic, Minced, Organic90$1.18Buy from South Coast Organics and Bulk Foods
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 90
  1/2 tsp ground turmeric

  Turmeric Ground Organic90$14.00Buy from My Spice Sage
• 85
  1 1/2 tsp garam masala

  Garam Masala, Certified Organic85$7.30Buy from Pure Indian Foods
• 78
  1 1/2 cups crushed tomatoes

  Bianco Di Napoli Organic Crushed Tomatoes - 28 OZ78$11.42Buy from Juneau Natural
• 88
  1 cup coconut milk

  Ceres Organics Coconut Milk - 400ml88$3.00Buy from L'Organic
• 83
  3 cups cooked chickpeas, rinsed and drained

  Organic Chickpeas83$4.29Buy from Jovial Foods, Inc
• 1 tsp fine sea salt, divided
• 1/4 tsp ground black pepper

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1. 1

   Combine the rinsed white jasmine rice, water, and 0.25 teaspoon of fine sea salt in a medium pot. Bring to a boil over medium-high heat, cover with a tight-fitting lid, then reduce the heat to low and cook undisturbed for 15 minutes.

2. 2

   While the rice cooks, melt the virgin coconut oil in a deep skillet or wide pot over medium heat. Add the minced garlic and ground ginger, stirring constantly for 1 minute until fragrant.

3. 3

   Stir in the ground cumin, ground turmeric, and garam masala, toasting the spices in the warm fat for 30 seconds to release their aromatics.

4. 4

   Pour in the crushed tomatoes and coconut milk, followed by the remaining 0.75 teaspoon of fine sea salt and the ground black pepper. Whisk gently to combine the sauce and bring it to a bubbling simmer over medium heat, about 3 minutes.

5. 5

   Add the cooked chickpeas to the skillet, stirring so they are completely submerged in the sauce. Lower the heat to medium-low and simmer uncovered for 8 to 10 minutes until the sauce has thickened slightly and coated the back of a spoon.

6. 6

   Remove the lid from the cooked jasmine rice, fluff with a fork, and ladle the warm chickpea tikka masala over the rice to serve.