Chickpea Rice Pilaf

Ingredients

▢1 cup uncooked basmati rice (or long grain or wild rice)

▢1 1/2 cups water (Note 2)

▢1/2 tsp salt

▢1 1/2 tins (21 oz / 600 g) chickpeas , drained, but still wet

▢1/4 tsp salt

▢1 tsp cumin

▢1 tsp garam masala (Note 1 for substitutions)

▢1 tbsp olive oil

▢1/4 cup parsley leaves

▢1/4 cup cilantro (coriander) leaves

▢1/4 cup sultanas or currents

▢Black pepper

▢1/2 cup fried shallots , store bought (Note 3)

Instructions

Combine rice, water and 1/2 tsp salt in a saucepan, bring to boil, turn down then simmer for 8 to 10 minutes until the water is mostly absorbed. Remove from heat and let rest for 10 minutes - it will absorb the remaining water.

While rice is cooking, combine chickpeas, 1/4 tsp salt, cumin and garam masala in a bowl, toss to coat.

Heat 1 tbsp olive oil in large pan over high heat, add the chick peas and shake the pan every now and then for 1 minute. Alternatively, you can roast them in the oven at 350F/180C for 5 minutes. Set aside - you can leave them in the pan if you want.

After the rice has rested, combine with the chickpeas, parsley, coriander and sultanas, and a grind of black pepper. Some of the spice on the chickpeas will come off and disperse throughout the rice - this is supposed to happen. Adjust salt if necessary.

Lastly, toss through the crispy shallots. Serve warm or at room temperature.