Name: Basmati and Wild Rice with Chickpeas, Currents and Herbs (vegan and gluten free)
Yield: serves 6
Ingredients: 1/3 cup wild rice (I used 1/2 cup); 2 1/2 Tbsp olive oil; 2 1/4 cups basmati rice (I made the full amount, but only used about half of the cooked rice); scant 1 1/2 cups boiling water; 2 tsp cumin seeds; 1 1/2 tsp curry powder (I used garam masala spice mix, mainly because I was out of curry); 1 1/2 cups drained chickpeas (I used one 14 oz can); 3/4 cup sunflower oil; 1 medium onion, very thinly sliced; 1 1/2 tsp all-purpose flour or gluten-free flour (I used a few tablespoons to make the dredging easier); 2/3 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