Step 1

Heat oil in a large wok or skillet.

Step 2

Add the cumin seeds and, when they begin to darken in a few seconds, then add in the peanuts and saute a couple of minutes.

Step 3

Add the onions and saute until they are soft.

Step 4

Mix in the ginger garlic paste and saute for a minute.

Step 5

Add in the zucchini and bell peppers and saute for 3-4 minutes until they get fairly tender.

Step 6

Add the tomatoes and toss quickly.

Step 7

Stir in the powdered spices--turmeric and garam masala -- and mix with the veggies.

Step 8

Add in the chickpeas, stir them in, and then add the rice. Check salt and add more if needed.

Step 9

Toss the rice gently with the chickpeas and veggies, taking care not to break the rice grains, and once the rice is coated evenly with the masalas, place a lid on the skillet and let the rice steam for a couple of minutes just so it warms through.

Step 10

Sprinkle on the cilantro and serve hot.