BUTTER CHICKEN CHICKPEAS

Melt 2 tablespoons of butter in a saucepan over medium heat; add onion
and cook until caramelized. Add remaining butter, stir until melted. Stir in
1 tablespoon Butter Chicken Spice Blend, then add cream and tomato
sauce. Bring to a simmer, cover, reduce heat and continue to simmer. Simmer
for 20 minutes. While sauce is simmering place olive oil, chickpeas and
remaining Butter Chicken Spice Blend in a large skillet over medium heat
and cook for 5 minutes. Add sauce to the skillet and simmer for an additional
20 minutes. Top with diced parsley. Serve with basmati rice and naan bread.