Rice Dishes Recipes - Rice with Chick Peas Recipe

Ingredients

• 75g/6 oz/1 cup chick peas (garbanzos), soaked overnight

• 2.5cm/1 in cinnamon stick

• 4 cardamom pods

• 8 cloves garlic

• 2.5cm/1/2 tsp chili powder

• 1 green chili

• 2.5ml/1/2 tsp ground turmeric

• 5ml/1 tsp mango powder

• 450g/1 lb/2 cups long-grain rice, soaked

• 45ml/3 tbsp oil

• 6 spring onions (scallions), chopped

• 1cm/1/2 in ginger root, grated

• 5ml/1 tsp cumin seeds

• 4 bay leaves

• 5ml/1 tsp black pepper

• 45ml/3 tbsp chopped fresh coriander (cilantro)

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Method:

1. Place the chick peas, cinnamon, cardamom, garlic, chili powder, chilies, turmeric and mango powder in a pan and just cover with water. Bring to the boil, cover and simmer for about 2 hours until the peas are tender. Drain, reserving the liquid, and discard the herbs. Make the liquid up to 1l/1 3/4 pts/4 1/2 cups with water.

2. Heat the oil and fry the onions until golden. Add the ginger and fry for 2 minutes. Add the cumin seeds, bay leaves, pepper and chick peas and fry for 3-4 minutes, stirring.

3. Add the liquid, bring to the boil then cover and simmer gently for about 30 minutes until the water has been absorbed. Separate the grain with a fork and serve garnished with coriander.