Ingredients
1.5 cups basmati rice
4 medium ripe tomatoes, chopped
4 tablespoons olive oil
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/4 teaspoon ground ginger
1/4 teaspoon cumin seeds, roughly crushed
1 cinnamon stick, broken in half
1 medium onion, grated
1 lb, 13 ounces canned chickpeas (about 2 cans, or cooked chickpeas), drained
1/2 handful cilantro, coarsely chopped
1/2 handful fresh mint, coarsely chopped
5 oz. water
salt & fresh pepper to taste
Preparation
Heat oil in a frying pan or large pot. Add the spices and fry for 3-4 minutes to cook off the spice flavor. Add the onion & sautee for 5 minutes until soft and golden. Add the tomatoes, chickpeas, cilantro, mint, and water. Simmer gently, covered, for 15-25 minutes. Season with salt & pepper.
Serve with rice. If expense allows, cook rice with several saffron threads.
