Cumin Chickpea Stew over Basmati with Quick Cucumber Raita

Serves 4

Ingredients

• 1 1/2 cups dried chickpeas
• 1 1/2 cups basmati rice
• 1 1/2 cups plain yogurt
• 2 medium onion
• 4 garlic cloves
• 2-inch piece fresh ginger
• 2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 4 tbsp ghee
• 1 medium cucumber
• 2 tsp salt
• 4 cups water

Instructions

1. 1Soak chickpeas overnight or use pressure cooker method until tender. Rinse basmati rice until water runs clear.
2. 2Heat ghee in a heavy pot over medium. Add finely chopped onion, minced garlic, and grated ginger. Cook 8 minutes until golden. Stir in cumin, cinnamon, cloves, and salt for 30 seconds.
3. 3Add cooked chickpeas and water. Simmer 20 minutes until gravy thickens, mashing a few chickpeas to thicken further.
4. 4Cook basmati rice in water with salt for 12-15 minutes until fluffy. For raita, grate cucumber, squeeze out moisture, and stir into yogurt with salt. Serve stew over rice with raita on the side.