Garam Masala Chickpea and White Bean Curry with Rice

• chickpeasdrained and rinsed2 can
• white beansdrained and rinsed2 can
• white rice1 cup
• frozen spinach8 oz
• onionfinely diced1/2 lb
• garlicminced2 clove
• extra-virgin olive oil4 tsp
• garam masala4 tsp
• greek yogurt8 tbsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Rinse the chickpeas and white beans, then drain them well.
2. 2Combine the rice with water in a saucepan, season the water lightly with salt, and bring it to a boil. Cover, reduce the heat to low, and cook until the grains are tender and the water is absorbed, about 15-20 minutes. Let it stand covered for 5 minutes, then fluff it with a fork; taste for tenderness before serving.
3. 3Warm the olive oil in a large skillet over medium heat. Add the onion, season with a pinch of the listed salt, and cook until translucent and softened, about 4-6 minutes. Add the garlic and garam masala, stirring until fragrant, about 30-60 seconds.
4. 4Stir in the chickpeas, white beans, and frozen spinach. Add enough water to make a loose sauce, cover, and simmer until the spinach is hot and the sauce thickens slightly, about 8-10 minutes. Taste the curry and adjust with the listed salt and black pepper; it should be savory and fragrant.
5. 5Spoon the curry over the rice and finish each serving with Greek yogurt. Taste once more and adjust with salt or a small splash of water if needed.