Yield: 6 Servings
|3 larges||Ripe tomatoes|
|1 teaspoon||Black mustard seeds|
|2 tablespoons||Olive oil|
|2 eaches||Garlic cloves, minced|
|1 each||Bay leaf|
|1 cup||Basmati rice, uncooked|
|3 cups||Vegetable broth|
|2 cups||Chickpeas, cooked|
Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes.
Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro. Season with cayenne & serve.