Name: Cod and chickpea masala rice
Prep time: 18 min
Cook time: 17 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 tbsp white rice; 1/4 cup water; 2/3 cup canned chickpeas, drained and rinsed; 5 oz Atlantic cod, cut into 1-inch chunks; 2 tbsp nutritional yeast; 1 tsp canola oil; 1/4 medium yellow onion, finely diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1/4 cup crushed tomatoes; 1/4 cup water; 3/4 tsp garam masala; 1/4 tsp ground turmeric; 3/4 tsp ground cumin; 1 tsp salt; 3/4 tsp lemon juice; 1 1/2 tbsp fresh cilantro, chopped

Instructions

Prep 18 min · Cook 17 min

In a small saucepan, combine the rice, water, and 1/8 teaspoon of the salt. Bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Remove from heat and let rest covered for 5 minutes.
Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Season the cod chunks with 1/8 teaspoon of the salt. Add the cod to the pan and cook until browned on all sides and the fish flakes easily, about 4 minutes. Remove cod from the pan and set aside. Done when flakes easily, 145°F.
Wipe out the skillet and heat the remaining oil over medium heat. Add the onion and cook until softened and starting to brown, about 8 minutes. Stir in the garlic and ginger and cook until fragrant, about 1 minute.
Add the garam masala, turmeric, cumin, and 1/4 teaspoon of the salt to the skillet. Stir for 30 seconds. Pour in the crushed tomatoes, chickpeas, and water. Simmer gently to blend flavors, about 6 minutes.
Stir in the nutritional yeast, lemon juice, and the remaining salt. Taste and add a squeeze more lemon if needed. Gently fold the cooked cod chunks back into the skillet to warm through. Fluff the rice and serve it topped with the cod and chickpea masala and fresh cilantro.

Nutrition

Ingredients

Instructions

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