Preparation time: 15 min
Cooking time: 20 min
Serves 4

 INGREDIENTS

• 265g of cooked chickpeas
• 120g of basmati rice
• 1 onion
• 1 tablespoon of olive oil
• 190g of diced tomatoes (fresh or canned)
• 1 teaspoon of ground cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of curry powder
• 1 teaspoon of mild chili powder (or strong, according to taste)
• 1 teaspoon of turmeric
• Salt, pepper
• A few leaves of fresh cilantro

METHOD

Cook the rice in boiling water, and stop cooking 2 minutes before the end of the cooking time indicated on the packet.In a frying pan, heat the olive oil. Peel and finely slice the onion, then sauté it in the oil. Add the chickpeas, diced tomato, and all the spices apart from the fresh cilantro. Leave to simmer, stirring regularly, for 5 minutes.Add the cooked rice, continue cooking for 2 to 3 minutes. Serve with the fresh, washed cilantro.