For the rice:.

Rinse 1 1/2 cups basmati rice in cold water until the rinsing water is no longer cloudy.

Add 1 tbsp butter to a skillet over medium heat.

Add rice to skillet and toast in butter for a minute or two until fragrant.

Add 1/2 tsp salt and 3/4 tsp turmeric and mix into rice.

Next add 3 cups of water and cover.

Bring to a slight boil then reduce heat to low and simmer for about 10-12 minutes.

Remove from heat and let sit a minute or two.

Fluff rice with fork, and keep covered until ready to serve.

For the curry:.

Saute onion and garlic over medium heat until softened and slighty browned.

Add chili powder or chilli if using and cook for another minute or so.

Next add the cumin, curry powder and corriander into the onions and garlic and cook for another minute or until fragrant.

Add chickpeas and reserved liquid, stir to coat evenly with all the spices.

Next add the lemon juice and tomato paste, cook on medium heat for about 5 more minutes until all is heated through.

If pan seems try, please add a little water, 1/4 cup at a time.

Place about 1/3 of the chickpea mixture into a blender and blend for about 20 seconds (here as well, please feel free to add a little water if mixture is too thick to blend).

Add blended chickpeas back to the pan and cook for another 5 or so minutes.

Finally, add the 2 tsp of peanut butter, until melted into the curry.

Stir in 1/2 of the cilantro leaves.

Season with salt and pepper to taste.

Serve over the basmati rice and top with remaining cilantro leaves.