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540 mL (19 oz) can chickpeas, drained / rinsed

½ red onion, sliced

1 tsp smoked paprika

Salt & pepper to taste

Oil to coat

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Rice:

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15 - 30 mL (1-2 Tbsp) chili oil / mix of chilli and other oil

15 mL (1 tsp) cumin seeds

15 mL (1 tsp) coriander seeds, crushed

half red onion, sliced

2-3 cloves garlic, minced

1 green chili pepper, minced

1 tomato, chopped

1 mL (¼ tsp) cayenne pepper

2 mL (½ tsp) paprika

5mL (1 tsp) curry powder

250 mL (1 cup) basmati rice, rinsed

scant 250 mL (1 cup) stock or water

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1. Toss together the chickpeas, onion, paprika, salt, pepper, and oil.  

2. Spread onto a baking tray, and bake for 30-35min. 180 grader Celsius

3. Heat the chili oil in a deep sided pan on medium heat.

4. Fry (bloom) the cumin and crushed coriander seeds until fragrant; about 1min

   Add the onion and sauté until starting to brown.  

   Add in the garlic and green chili, continue to sauté for a couple more minutes.

5. Add the cayenne, paprika, curry powder, salt and tomatoes.  

   Continue cooking until the tomatoes start to break down, then add the rice and cook for another minute.  

6. Stir in the stock / water, turn the heat to medium high, and bring to a bare boil.  

   Turn the heat to medium low, cover and cook for 15min.

7. After 15min, turn the heat off and let it steam covered for another 10min

8. Stir the chickpeas into the rice.

Serve.