4 cups of vegetable broth
2 cups of rinsed rice basmati preferred but I used long grain
2 tbsp butter
½ diced sweet onion
2 tbsp curry powder
1 tbsp black garlic purée
1 tsp chopped garlic
1 tbsp crushed ginger
1 can rinsed garbanzo beans
Salt & pepper to taste
Sauté the onion in the butter in your pan then add the rice and cook until translucent.
Add the curry powder, garlic, black garlic, ginger and seasonings and cook about a minute or so to bloom
Add the broth and bring the pot to a boil. Turn down to low and add the garbanzo beans. Cover and cook for 20 minutes.
Turn the heat off and remove the lid to let the air escape for about 5 minutes before fluffing with a fork
Add the toppings and serve right out of the pan