I love rice tossed together with any old lentil, bean or vegetable. Makes a quick all-in-one dish and served with a simple salad is all you need. This is yet another delicious combination of rice with chickpeas. I hope you enjoy it as much as I do. If you have any queries about cooking rice please ask and I will do my best to help. Good quality Basmati rice doesn’t take long to cook (specially if it has been soaked) and needs to be watched – you can’t leave it to look after itself and if you do, you will inevitably end up with a soggy, sticky rice.
4 good servings
300 grams Basmati rice, soak for 1 hour
1 tin chickpeas, drained
6 whole black pepper
4 white cardamoms
2 inch cinnamon stick
3 bay leaves
1 teaspoon kala zeera (black cumin – click here)
2 large cloves garlic, chopped or grated
2 piece ginger, chopped or grated
1 teaspoon turmeric
3 tablespoons oil
1 teaspoon salt
- Heat oil and add black pepper, cloves, cardamoms, cinnamon and bay leaves. As soon as these swell up, about 1 minute
- Take pan off the heat and add shah zeera, garlic, ginger, turmeric, salt and chickpeas.
- Give it a stir or two and add rinsed rice with 600ml water
- Bring to the boil on high then lower heat and simmer until almost all the liquid is absorbed. It should be moist though
- Cover with tea cloth and steam on lowest heat for 15 minutes until steam rises from the rice. I use a heat dispenser on my gas hob which works very well. Be careful when you lift the lid as the steam may burn your hand.
- Serve with simple avocado salad