Creamy Indian Butter Chickpeas with Turmeric Rice

Ingredients

• 2 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 cups canned chickpeas, drained and rinsed
• 1 cup tomato puree
• 1 cup heavy cream
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped

• 1 cup basmati rice, rinsed
• 2 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt
• 1 tablespoon butter

Method

1. 01
   In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. 02
   Add the minced garlic and grated ginger to the saucepan and cook until fragrant, about 1 minute.
3. 03
   Stir in the tomato puree, garam masala, cumin, coriander, red chili powder, and salt. Cook for 3-4 minutes until the spices are well combined.
4. 04
   Add the drained chickpeas to the sauce and stir to coat them evenly. Pour in the heavy cream and simmer for 10 minutes, stirring occasionally.
5. 05
   While the chickpeas are cooking, prepare the turmeric rice. In a medium saucepan, combine the rinsed rice, water, turmeric, and salt.
6. 06
   Bring the rice to a boil, then reduce the heat to low, and cover the saucepan. Cook for 15 minutes, or until the rice is tender and water is absorbed.
7. 07
   Once the rice is cooked, fluff it with a fork and stir in the tablespoon of butter.
8. 08
   Serve the creamy chickpeas over the turmeric rice, garnished with fresh cilantro.