I am sure this recipe has a proper name, and could probably be attributed to many different cusines.
The best way I would describe it is an Indian inspired mild rice dish, South Indian due to the use of curry leaves 🙂
This is great eaten alone or as a more substantial side dish.
The beauty of it is that it is mildly spiced, so you get to taste the sweetness of the chickpeas and taste the few spices that are used.
And best of all it is easy to prepare!
For a big batch you will need (you can divide the recipe as needed):
1 cup uncooked chickpeas (use more or less depending on how much chickpeas you want in the rice)
3 cup basmati rice
1 sprig curry leaves
1- 2 teaspoons cumin seeds (make sure they are fresh)
2 pinches turmeric powder
black pepper to taste
you can also add some curry powder, chilli powder, corriander powder and garam masala but I do not, I like to keep this as simple as possible.
One x-large onion- sliced
Soak the chickpeas (ideally overnight) then cook in boiling unsalted water until cooked but still firm.
Fry the onion slices in another pot in some oil or ghee/butter until golden.
Add the curry leaves and dry spices. Fry until fragrant for about a minute but do not burn.
Add salt and water, enough to cook the rice. Once boiling add the chickpeas and check the seasoning.
Add the rice to the water and cook as you would normally cook your basmati rice.
Enjoy on its own, or with your favourite curry!