Chickpea Tikka Masala

Cook the rice: Add the rice to the boiling water, cover, and reduce to a low simmer for 15-20 minutes, until tender.

Meanwhile, heat a drizzle of oil in a large pan over medium heat. Add the onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the curry powder, ginger, and as much Serrano pepper as you like to the pan. Cook, tossing for 2-3 minutes, until very fragrant. Season with salt and pepper.

Add the chickpeas, diced tomatoes, ½ cup water, and the green beans to the pan and simmer for 15 minutes, until thickened. Season with salt and pepper.

Stir ¼ cup yogurt and half the cilantro into the pan. Season to taste with salt and pepper.