Chickpea Indian Bowl

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  3 cloves, minced or 9g

• Curry powder

  Spices

  1 tbsp or 6g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Cinnamon

  Spices, ground

  ½ tsp or 1g

• Ginger

  Spices, ground

  ¼ tsp or 0.5g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ⅓ cup or 800g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  15 oz or 425g

• Half and Half

  Organic Valley - Freshdirect

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

Directions

1. 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.
2. 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.
3. Stir in spices and toast, about 1 minute.
4. 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.
5. Serve chickpeas over rice.

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