This rice salad is taken from Ottolenghi’s Jerusalem cookbook, only I have made it simpler. My friends all complain that his recipes are too complicated so they don’t bother to make them. Perfect with meat and chicken or just vegetarian dishes.
400 g can of chickpeas, drained
1 bag of cooked basmati rice (about 2-3 cups)
2-3 tablespoons of olive oil
1 teaspoon ground cumin
1 ½ teaspoon of curry powder
100 g currants
Crispy onions from supermarket (in a plastic tub)
2 tablespoons of chopped parsley
1 tablespoon of chopped coriander
1 tablespoon of chopped dill
Salt and pepper
Heat the olive oil with the cumin and curry powder in a medium-sized frying pan. Add the chick peas and stir fry for a few minutes, then transfer into a large salad bowl and set aside to cool a bit.
Heat the cooked rice according to the instructions on the packet, then allow to cool a bit as well.
Add the rice to the chick peas and stir in the currants, parsley, coriander and dill. Season to taste and sprinkle a large handful of the crispy onions on top.