Chickpeas and rice

Ingredients:

• One cup of rinsed and soaked basmati rice (30 minutes)
• One cup of cooked chickpeas, either from dry or canned beans
• Two teaspoons of vegetable oil or ghee
• One finely sliced onion
• two chopped tomatoes
• two minced garlic cloves
• one-inch-long, grated ginger slice
• One chopped green chili (optional)
• One tsp cumin seeds
• One tsp powdered coriander
• Half a teaspoon of powdered turmeric
• Half a teaspoon of powdered red chili
• One-half tsp garam masala powder
• Add salt to taste.
• chopped fresh cilantro leaves for garnish
• slices of lemon for serving

Instructions:

1. In a big saucepan or skillet, warm up some vegetable oil or ghee over medium heat.
2. Sprinkle in the cumin seeds and watch them pop.
3. When the onions are golden brown, add the slices and continue to sauté.
4. Add the chopped green chile (if using), grated ginger, and minced garlic. Sauté until aromatic, about one more minute.
5. Add the diced tomatoes and simmer, stirring, until they release their juices and become soft.
6. Toss in the red chili powder, coriander powder, turmeric powder, and salt. Incorporate thoroughly with the tomato-onion combination.
7. After draining, transfer the rice to the saucepan. Toss the rice lightly to distribute the spice mixture.
8. Stir thoroughly after adding the cooked chickpeas to the pot.
9. Add the two cups of water and heat the mixture until it boils.
10. After the rice starts to boil, lower the heat to a simmer, place a tight-fitting lid on the pot, and let the rice cook for 15 to 20 minutes, or until the water has been absorbed.
11. After the rice has done, use a fork to gently fluff the rice and sprinkle garam masala powder over the pulao.
12. Before serving, garnish with chopped cilantro leaves.
13. Warm up and accompany with wedges of lemon.
14. Savor your aromatic and delectable Chana Pulao!