Easy Chickpea Curry with Basmati Rice

INGREDIENTS

1 cup

Basmati Rice

3 cups

Water

1/4 tsp

Kosher Salt

2 cups

Chickpeas (cooked, or 16 Ounce Can of chickpeas, rinsed)

2 cups

Vegetable Stock (low sodium stock or water)

Shallot Onions (small, or 1/2 of a medium red onion)

Tomatoes (medium tomatoes)

1/2 tsp

Cumin Seeds

2 tbsp

Canola Oil (or olive oil)

1 tsp

Ginger Garlic Paste (Or 1-2 garlic cloves and 1/2 inch ginger)

1 tsp

Curry Powder (if using mild curry powder, add 1/2 tsp paprika or 1/4 tsp chili flakes)

1/4 cup

Yogurt (plain, non-fat yogurt, at room temprature)

2 tbsp

Cilantro (plus more for garnish, optional)

Salt (adjust per taste)