Fried Rice with Chickpeas

Ingredients

• 300 g basmati rice
• 2 cloves
• 1 cinnamon stick
• 4 cardamom pods
• Salt
• 200 g carrots
• 2 bunches spring onions
• cashew nuts (25 g each)
• almonds (25 g each)
• 75 g dried apricots
• 1 piece ginger (ca. 10 g)
• 4 tbsp oil
• Pepper
• Cumin
• 1 can chickpeas
• 500 g whole milk yogurt
• 10 mint leaves

Instructions

1. 1.

   Cook basmati rice and spices in 0.5 l boiling salted water for about 20 minutes. Peel, wash, and finely chop carrots and spring onions. Blanch carrots in salted water for about 5 minutes; drain. Chop cashews and almonds. Cut apricots into small pieces. Peel and dice ginger.

2. 2.

   Sauté carrots, spring onions, apricots, cashews, and almonds in hot oil for about 10 minutes. Season. Add rice, ginger, and drained chickpeas; cook over low heat for about 5 minutes. Taste. Mix yogurt and chopped mint. Taste again. Spoon onto the rice. Garnish with mint if desired.