Vegan Chickpea Tikka Masala with Green Rice

INGREDIENTS

2 cups

packed baby spinach ((about 2 ounces))

jalapeño or serrano pepper (, seeded, deribbed, and roughly chopped)

1/4

large yellow onion (, roughly chopped)

2 cloves

garlic (, roughly chopped)

2 tbsp

extra-virgin olive oil

1/2 tsp

fine sea salt

1 3/4 cups

water (, divided)

1 1/2 cups

long-grain brown rice (, preferably basmati, rinsed)

1 tbsp

grated or minced fresh ginger

3 cloves

garlic (, pressed or minced)

1 tbsp

ground coriander

1 1/2 tsp

ground cumin

1/2 tsp

ground turmeric

1/4 tsp

ground cardamom

ground cinnamon

cayenne pepper ((optional, if you like some heat))

box ((28 ounces) whole tomatoes or diced tomatoes, with their liquid)

1 tbsp

extra-virgin olive oil

3/4

large yellow onion (, finely chopped)

1/2 tsp

fine sea salt

1 can

((15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas)

3/4 cup

canned coconut milk (, or more if needed)

1/2 cup

chopped fresh cilantro (, plus more for garnish)