Plant-Butter Chickpeas| Becel

Ingredients

• 1/4 cup (60 mL) tomato paste
• 1 cup (250 mL) water
• 1 teaspoon (5 mL) peeled and grated fresh ginger
• 1 cup (250 mL) Becel® Plant-based Whipping Cream
• 1 teaspoon (5 mL) garam masala
• 3/4 teaspoon (3 mL) salt
• 1/4 teaspoon (1 mL) sugar
• 1 small jalapeño, seeds removed, finely chopped
• 1 tablespoon (15 mL) finely chopped cilantro
• 1 tablespoon (15 mL) fresh lemon juice
• 1 teaspoon (5 mL) ground cumin
• 1/4 cup (60 mL) Becel® Vegan Margarine
• 2 (425g) cans chickpeas, drained
• basmati rice, for serving