Chickpea Majadera Recipe

Instructions

1. 1

   For Cooking the Rice: In a medium or small pot heat the olive oil, add the rice and toss to coat, pour the boiling water over the rice, bring to a boil, lower the heat, put lid on and cook for 18-22 minutes. When the time is up, shut the heat off and immediately (and carefully) open the lid, cover the top of the pot with a dish towel and replace the lid, let steam like this for 10 minutes.

2. 2

   While the rice is cooking, make the chickpeas. In a fry pan heat the olive oil, add the cumin seed and curry powder and cook until fragrant, about 1-2 minutes. Add the chickpeas, salt plus 1 tbsp. water and cook until the water dries out for about 2 minutes, remove from the heat, transfer the chickpeas to a large mixing bowl and wipe out the fry pan.

3. 3

   Make the Onions: Heat the sunflower oil or grapeseed in the frypan over med-high heat. Toss the onions in the flour, shaking off the excess and drop coated onions into the hot oil, toss to fry, it will take about 3-5 minutes Remove to a paper towel lined plate to drain.

4. 4

   Put it Together: Remove the lid and towel from the rice, toss with the chickpeas, add the mixed herbs, currants, most of the nuts and about ¾rs of the fried onions, toss, taste and add more salt if needed. Place the rice on a serving platter or bowl, top with the remaining onions and nuts and serve. Serves 4-6