Moroccan Style Chickpeas & Rice

• 1.5 cups basmati rice
• 4 medium ripe tomatoes, chopped
• 4 tablespoons olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cumin seeds, roughly crushed
• 1 cinnamon stick, broken in half
• 1 medium onion, grated
• 1 lb, 13 ounces canned chickpeas (about 2 cans, or cooked chickpeas), drained
• 1/2 handful cilantro, coarsely chopped
• 1/2 handful fresh mint, coarsely chopped
• 5 oz. water
• salt & fresh pepper to taste

1. Heat oil in a frying pan or large pot. Add the spices and fry for 3-4 minutes to cook off the spice flavor. Add the onion & sautee for 5 minutes until soft and golden. Add the tomatoes, chickpeas, cilantro, mint, and water. Simmer gently, covered, for 15-25 minutes. Season with salt & pepper.
2. Serve with rice. If expense allows, cook rice with several saffron threads.

basmati rice, tomatoes, olive oil, paprika, cayenne, ground ginger, cumin seeds, cinnamon, onion, chickpeas, handful cilantro, mint, water, salt

Taken from www.epicurious.com/recipes/member/views/moroccan-style-chickpeas-rice-50049857 (may not work)