Iwitma Palaaw (Garbanzo Pilaf)

• 1/2 pound chickpeas (garbanzo beans) dried
• 5 cups rice
• 3/4 cup vegetable oil
• 3/4 pound leg of lamb meat cubed
• 2 large onions sliced
• 2 1/4 cups carrots peeled and diced
• 1 x salt and black pepper
• 1 teaspoon cumin ground
• 1 cup currants

1. Soak garbanzos in water overnight, then drain.
2. Soak rice in warm salted water for 2 hours.
3. Heat oil in large saucepan and brown meat.
4. Break onion slices into rings, add to saucepan and cook over low heat until onions are browned, about 30 minutes.
5. Add carrots and garbanzos.
6. Barely cover with water and simmer 1 hour, or until garbanzos are tender.
7. Season to taste with salt, pepper and cumin.
8. Add barberries.
9. Drain soaking water from rice.
10. Strew rice over meat and add 1 quart of water.
11. Bring to hard boil, uncovered.
12. When water boils off, pile rice and meat into pot and poke vent holes to bottom with long handled wooden spoon.
13. Cook covered over low heat 20 to 25 minutes.
14. Serve pilaf on plate with meat arranged on top.

chickpeas, rice, vegetable oil, lamb meat, onions, carrots, salt, cumin ground, currants

Taken from recipeland.com/recipe/v/iwitma-palaaw-garbanzo-pilaf-45074 (may not work)