4 Servings 30 min Cook
2 Cup Water
1 Tbsp Butter
1 Dash Salt
1 Cup White Rice
1/2 Cup Olive Oil
1 Onion Onions
3 Cloves, minced Garlic
1 Tbsp Curry Powder
1/2 Tsp, ground Cumin
1/2 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Coriander Seed
3 1/3 Cup Tomatoes
15 Oz Chickpeas
1 Tbsp Half And Half
1 Dash Salt
Make rice: In a small sauce pan, bring water, butter, and salt to a boil.
Stir in basmati.
Cover and turn heat to medium low.
Cook for about 10-12 minutes or until liquid is absorbed.
Remove from heat, keep lid on, and continue steaming until serving.
Make sauce: In a large skillet, heat olive oil until warm.
Add in onion and garlic, sautéeing until translucent, about 5 minutes.
Season with salt.
Stir in spices and toast, about 1 minute.
Add in tomatoes, chickpeas, and half and half.
Season with salt to taste.
Cook for another 15 minutes or so to allow flavor to develop.
Taste and adjust seasonings if necessary.
Serve chickpeas over rice.
