First, rinse the rice under running water until the water comes out clear, so that the rice loses its starch.
Peel the onion, chop it and sauté half of it (without browning it) in a saucepan with the butter.
Keep the other half aside, you will use it for the chickpeas.
Add cinnamon and cloves and leave to flavour, then add the rice, toast it for a few minutes, then add the already hot broth, cover with a lid and leave to cook for about 15 minutes (or until the rice has absorbed all the broth) over medium-low heat without stirring.
Once ready, turn off the heat and fluff the rice with the tines of a fork to separate the grains.
While the rice is cooking, proceed with the chickpeas: brown the onion in a large non-stick pan with the oil, then add the spices (except the pepper) and leave to flavour.
Also add chickpeas, coconut milk, cornstarch and pepper and mix over low heat until the sauce has thickened forming a cream.
At this point you can plate, placing the rice on one side and the curry chickpeas on the other.
That’s all, the chickpea curry is ready to be enjoyed, possibly with another sprinkling of paprika.
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