2 Tbsp (30ml) olive oil
2 cups (500ml) basmati rice
3 cups (750ml) vegetable or chicken stock
1 Tbsp (15ml) butter, for frying
2 onions, thinly sliced
1 tsp (5ml) cumin seeds
1 Tbsp (15ml) ground coriander
1 clove garlic, crushed
1 can (400g) chickpeas, drained
¼ cup (60ml) cranberries (or raisins)
1 pinch salt and milled pepper
1 handful fresh coriander
Heat half the oil in a pan and fry rice for a few minutes.
Add stock and bring to the boil.
Reduce heat, cover and simmer for 10–15 minutes or until tender.
Remove from heat and allow rice to steam in residual heat.
Heat remaining oil and butter in a pan and gently fry onions for 15 minutes or until well-browned.
Add cumin, coriander and garlic and fry for a few seconds.
Stir in chickpeas and cranberries, toss to coat and cook for about 5 minutes.
Using two spoons, toss rice through chickpea mixture.
Season, add coriander and serve hot or at room temperature.