Curried chickpea rice

Preheat the oven to 350.

Slice half the red onion into a mixing bowl, rinse and drain the chickpeas and add them.

Toss with smoked paprika, a pinch of salt, cracked pepper and a drizzle of avocado oil.

Spread on a parchment lined baking tray and bake 30 to 35 minutes.

Finely chop the other half of the red onion, roughly chop the garlic, finely chop the green chilies and dice the tomato.

Rinse and drain the basmati rice two to three times to get rid of the excess starch.

Heat the chili oil in a saute pan over medium heat and fry the cumin seeds and crushed coriander seeds about a minute.

Saute the chopped red onion a few minutes, then the garlic and green chilies a couple of minutes more.

Add cayenne, sweet paprika and curry powder and stir.

Add the tomatoes and salt, deglaze with the tomato juices and saute a couple of minutes.

Add the rice, saute about a minute, then add two cups of water and turn the heat to medium high.

When the water bubbles, turn to medium low, stir, cover and cook 15 minutes.

Turn the heat off and let the rice steam another 10 minutes.

Fold the crispy chickpeas and onions gently into the rice, plate generously and garnish with fresh cilantro.