SPICED BASMATI RICE PILAF WITH CHICK PEAS AND PINE NUTS
3 spoons olive oil
1 large onion, finely chopped
1 clove garlic, chopped
1 tsp ground cinnamon
1/2 tsp turmeric powder
1/2 tsp paprika
1 14-oz tin chick peas, drained and rinsed
1/3 cup toasted pine nuts
1 1/2 cups basmati rice, washed well and soaked in water for 20 minutes
2 3/4 cups chicken stock
salt and pepper
1/2 cup currants or raisins
Heat oil in a sauce pan, add onions, and garlic, sauté until tender, about 4 minutes.
Add cinnamon, turmeric and paprika, stir, now add the chickpeas.
Add pine nuts and combine. Drain rice well.
Add rice and sauté with spices so that all the rice grains are coated.
Add chicken stock, stir well.
Season with salt and pepper.
Add raisins or currants, bring to a boil and cover and simmer until rice grains are tender.
Fluff with a fork.
Serves four to six