Spicy Masala Chickpea Curry

Rinse the basmati rice under cold water until the water runs clear, then soak for 30 minutes before cooking.

In a large pot, heat the cooking oil over medium heat and add cumin seeds, letting them sizzle for a few seconds.

Add finely chopped onion, garlic, and ginger to the pot, sauté until the onion is translucent and golden.

Stir in the tomato puree and cook for about 5 minutes until thickened.

Add coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine and cook for another 2 minutes.

Incorporate the cooked chickpeas and mix until they're well coated with the spices.

Pour in the coconut milk, stir, and let the curry simmer for 15 minutes, allowing the flavors to meld together.

Meanwhile, cook the soaked basmati rice in boiling water until tender, then drain and fluff with a fork.

Add garam masala to the curry and mix well. Adjust seasoning if necessary.

Serve the spicy masala chickpea curry in deep bowls, garnished with fresh cilantro, alongside the fluffy basmati rice.