-
1
For the rice:
-
2
Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.
-
3
Add 1 tbsp butter to a skillet over medium heat.
-
4
Add rice to skillet and toast in butter for a minute or two until fragrant.
-
5
Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.
-
6
Next add 3 cups of water and cover.
-
7
Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.
-
8
Remove from heat and let sit a minute or two.
-
9
Fluff rice with fork, and keep covered until ready to serve.
-
10
For the curry:
-
11
Saute onion and garlic over medium heat until softened and slighty browned.
-
12
Add chili powder or chilli if using and cook for another minute or so.
-
13
Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.
-
14
Add chickpeas and reserved liquid, stir to coat evenly with all the spices.
-
15
Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.
-
16
If pan seems try, please add a little water, 1/4 cup at a time.
-
17
Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).
-
18
Add blended chickpeas back to the pan and cook for another 5 or so minutes.
-
19
Finally, add the 2 tsp of peanut butter, until melted into the curry.
-
20
Stir in 1/2 of the cilantro leaves.
-
21
Season with salt and pepper to taste.
-
22
Serve over the basmati rice and top with remaining cilantro leaves.
