For the bowls
1 ½ cups brown rice, cooked according to package directions
1 tablespoon cooking oil
1 small onion, diced
4 garlic cloves, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, minced
1 teaspoon ground cumin
1 teaspoon garam masala
1/4 teaspoon cayenne
1/8 teaspoon cinnamon
1 (14.5-ounce) can diced tomatoes
Juice of ½ lime
1 (15-ounce) can chickpeas, rinsed and drained
1 tablespoon water
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon sugar
Toppings
1 cup finely shredded cabbage
2 carrots, grated
4 lime wedges
¼ cup chopped cilantro
Pro-tip: 1 thinly sliced avocado
Heat the oil in a saucepan over medium heat. Add the onion, garlic, ginger, and jalapeño and cook, stirring frequently, until softened, a about 5 minutes. Stir in the cumin, garam masala, cayenne, and cinnamon and cook for 1 minute more. Add the tomatoes, chickpeas, water, salt, pepper, and sugar and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes. Stir in the jalapeño and lime juice.
To serve, divide the rice among 4 serving bowls. Top with the chickpeas and sauce, cabbage, carrots, lime wedges, and cilantro, dividing equally.
Pro-tip: Garnish with sliced avocado.