Rice with chickpeas

Of course, this dish is not suitable for very young children, but adults will be able to appreciate the piquant and interesting taste of this dish. It is not difficult to cook it, but it is better to boil chickpeas in advance. It is usually soaked overnight with water, and then boiled for 50 minutes over moderate heat. You can use a slow cooker for these purposes.

We start cooking with such simple steps:

- peel the onion and garlic, after which we cut the onion into small cubes, and finely chop the garlic with a knife;

- I wash the chili pepper, peel it from the seeds, dry it and cut it very finely with a knife;

- ginger is washed, cleaned and crushed with a knife;

- tomatoes are washed and cut into small pieces;

- wash the rice until the water is transparent (it is better to do this with warm, clean water).

And now you can start cooking... You can use a cauldron (if there is no cauldron, a duck coop or any deep frying pan with a thick bottom will do). We put it on medium heat, pour the specified amount of oil into it and warm it up well. We spread the cumin seeds. We are waiting for them to start crackling. After laying out the chopped onion and chili pepper, cook them, stirring, for 2 minutes. Add garlic and ginger, fry, stirring, for a minute, and then add tomatoes.

Mix everything and pour curry powder, turmeric, mix, cook for a minute. After adding the washed rice, pre-boiled chickpeas, pour water. We mix everything, put salt. be sure to taste it.

Cover with a lid, reduce the heat to a minimum. Cook everything together for about 20 minutes - until the rice is soft. Be sure to follow the process - it may take a little more or a little less time.

After the finished dish is mixed and served hot, garnished with fresh herbs. Cilantro is well suited to such a dish (if desired, you can replace it with parsley). You can also prepare delicious homemade tortillas for it.

Bon appetit!