Garam Masala Chickpeas and Spinach with Brown Rice

• brown rice:null1 cup
• chickpeasdrained and rinsed2 can
• frozen spinach:null12 oz
• tomato sauce:null2 cup
• red onionfinely diced1/2 lb
• garlicminced2 clove
• greek yogurt:null1/2 cup
• garam masala:null2 tsp
• olive oil:null4 tsp
• kosher salt:null1 tsp
• black pepper:null1/2 tsp

Instructions

1. 1Finely dice the red onion and mince the garlic. Drain and rinse the chickpeas.
2. 2Rinse the brown rice, then combine it with water in a saucepan according to the package directions. Bring it to a boil, cover, and reduce to low heat. Simmer for 30-35 minutes, until the grains are tender and the water is absorbed; let it stand covered for 5 minutes, then fluff.
3. 3Warm the olive oil in a saucepan over medium heat. Add the onion and a pinch of kosher salt, then cook for 4-5 minutes, until translucent and softened. Add the garlic and garam masala and cook for 30-60 seconds, until fragrant.
4. 4Stir in the tomato sauce, chickpeas, frozen spinach, black pepper, and another pinch of salt. Simmer for 8-10 minutes, stirring occasionally, until the spinach is hot and the sauce has thickened enough to coat the chickpeas.
5. 5Taste the chickpea mixture and adjust with salt and black pepper. Spoon it over the brown rice and finish with the Greek yogurt.