Basmati & Wild Rice with Chickpeas, Currants & Herbs

theviewfromgreatisland.com

Starshape

⅓ cup wild rice (I used ½ cup)

2 ½ Tbsp olive oil

2 ¼ cups basmati rice (I made the full amount, but only used about half of the cooked rice)

scant 1 ½ cups boiling water

2 tsp cumin seeds

1 ½ tsp curry powder (I used garam masala spice mix, mainly because I was out of curry)

1 ½ cups drained chickpeas (I used one 14 oz can)

¾ cup sunflower oil

1 medium onion, very thinly sliced

1 ½ tsp all-purpose flour or gluten-free flour (I used a few tablespoons to make the dredging easier)

⅔ cup dried currents

2 Tbsp chopped flat leaf parsley (I doubled or tripled the amount of chopped herbs)

1 Tbsp chopped cilantro

1 Tbsp chopped dill

salt and freshly ground black pepper

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