Chickpeas with Wild Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  ½ cup or 93g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Cumin

  Spices, cumin seed

  2 tsp, ground or 6g

• Curry powder

  Spices

  1 ½ tbsp or 9g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Onions

  Raw

  1 medium or 110g

• Currants, zante

  Dried

  ¾ cup or 108g

• Parsley

  Raw

  3 tbsp or 11g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Wild rice

  Raw

  ½ cup or 80g

Directions

1. Cook white rice and wild rice separately according to their package directions; fluff and keep warm.
2. Warm 1 tablespoon olive oil in a skillet over medium heat. Stir in the cumin and curry powder until fragrant, about 1 minute, then add the chickpeas and cook, stirring, until heated through, about 2 minutes. Remove from heat.
3. In a separate pan, heat the remaining 1 tablespoon olive oil over medium heat and cook the onion until golden, 5–8 minutes.
4. In a large bowl, combine both rices, the warm spiced chickpeas, onions, currants, parsley, and cilantro. Season to taste with salt and pepper, toss well, and serve warm or at room temperature.