This Indian-spiced chickpea stew is quick to make for busy nights.
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2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 tablespoon jalapeño chile pepper, seeded, finely chopped
1 tablespoon garam masala
1/2 teaspoon turmeric
1 teaspoon paprika
1 (14.5-ounce) can diced tomatoes with juice
1 (15-ounce) can chickpeas , drained, rinsed
1/2 teaspoon salt
1 tablespoon lemon juice
1 teaspoon cumin seed
1 1/2 cups water
3/4 cup basmati rice
Melt 2 tablespoons butter in 3-quart saucepan over medium heat. Add onion, garlic and jalapeño; cook stirring occasionally, 4-5 minutes or until softened and starting to brown. Add garam masala, turmeric and paprika; cook, stirring constantly, 1 minute. Add tomatoes, scraping up bits from bottom of pan. Add chickpeas and salt; cook over low heat 11-15 minutes or until flavors are blended.
Cook cumin seed in saucepan over medium heat 1-2 minutes or until toasted. Remove from pan. Place water and rice into saucepan; bring to a boil. Reduce heat to low. Cover; cook 8-10 minutes or until rice is tender. Add 2 tablespoons butter and toasted cumin seeds; mix well.
Stir lemon juice into chickpea mixture. Serve over rice.
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