Tikka Masala with Garbanzo Beans, White Rice + Spinach

Finely mince 2 cloves of garlic and a 1” section of ginger. Dice half of an onion in small squares.

In a large pot with tall sides, heat 1 ½ tablespoons of oil until shimmering. Add the diced onion, and the minced garlic and ginger. Cook over moderate heat, stirring occasionally, until tender and golden, about 6 - 8 minutes. Add garam masala, paprika, turmeric, and cayenne pepper (if using). Cook the spice blend on the bottom of the pan for 30 seconds or so. Add the can of tomatoes and the sugar and season with 1 teaspoon of salt. Cover partially and cook over medium heat, stirring occasionally, until the sauce is slightly thickened, at least 10 minutes and up to 30 turning it down to low if you cook it longer.

Open both cans of garbanzo beans. Drain 1 can and add it to the sauce. Add the other can with the aquafaba (aka the garbanzo bean liquid - it helps thicken the sauce and give it body.)

Combine rice and 1 1/4 cups of water in a small pot with a tight fitting lid, add 1 teaspoon salt. Bring to a boil over high heat, then stir once. Turn heat to low and cover the pot. Cook for 17 minutes then turn off the heat and leave it covered until you’re ready to serve dinner.

In a large saute pan, heat the remaining ½ tablespoon of oil over medium heat. Add the clean spinach and cook for about 1 minute, moving around with tongs.

*If you have full size spinach, chop it into 1” pieces first.
**If it doesn’t fit in the pan in one batch, add part of it and when it starts to wilt, add more and keep cooking.

Add a pinch of salt and cook until it’s all mostly soft and wilted. I recommend removing it from the hot pan when there are still some sections that aren’t fully cooked, it will keep wilting as it sits and this keeps it from turning brown.

Add the cream to the sauce slowly while stirring.

Cook sauce with beans and cream for a final 5 minutes over low heat.

Serve a scoop of rice, topped with garbanzo beans and sauce, spinach on the side.