Quick Chickpea Curry With Watercress

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1 1/2 cups basmati or long-grain white rice

1 onion

2 teaspoons butter

2 to 3 ounces prepared Indian-style curry paste

2 cans (15 ounces each) chickpeas, drained and rinsed, or 3 cups freshly cooked chickpeas

1 (15-ounce) can chopped no-salt tomatoes, drained

1 (15-ounce) can coconut milk

1/2 bunch watercress

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