Chickpea rice pilaf

Finely chop the onion and put it in the rice cooker insert with the olive oil and a pinch of salt.

Press the flash rice setting, and turn it off and press it again after three or four minutes to keep the heat high. Cook 10 to 15 minutes until the onion is soft and golden.

Grate in the garlic and stir a few seconds until fragrant.

Rinse and dry the chickpeas, add and stir together.

Rinse the basmati rice four or five times until the water runs clear, then soak in cool water to draw out the extra starch, and drain.

Add the drained rice with the stock, the salt and the black pepper, mix, and run the white rice setting.

Fluff the rice when it beeps.