Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Ripe tomatoes
1 ts Black mustard seeds
2 tb Olive oil
2 ea Garlic cloves, minced
1 ea Bay leaf
1/2 ts Turmeric
1 c Basmati rice, uncooked
3 c Vegetable broth
2 c Chickpeas, cooked
1/4 c Cilantro
1 pn Cayenne

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.

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