Serves 4-6 persons
Toast the cumin seeds and grind to a powder. Put aside.
Heat two tablespoons vegetable oil in a heavy nonstick pan. Saute garlic, onion and pepper. Add the chick peas and mix with the contents of the pot, cook for two minutes or until heated through. Add the rice, stock and ground cumin, and stir to mix evenly. Steam for 10minutes until the stock is absorbed.
Serve with curried chickpeas.