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Export 10 ingredients for grocery delivery
Step 1
1 Bring a medium pot of lightly salted water to a boil over medium-high heat
Step 2
2 Add the rice and cook, uncovered, until it is tender and the water is absorbed, about 12 minutes, stirring occasionally
Step 3
3 Drain the rice and return it to the pot; cover to keep it warm
Step 4
4 In a skillet over medium heat, heat 1/2 cup of the oil until shimmering
Step 5
5 Add the chickpeas and season them lightly with salt
Step 6
6 Cook, stirring occasionally, until they turn golden, about 8 minutes
Step 7
7 In the meantime, in the pitcher of a blender, add the cilantro, mint, yogurt, raisins, lime juice, garlic powder, 1/4 teaspoon of the salt and the remaining 1/4 cup of oil and process into a smooth paste
Step 8
8 Add the shallots and crushed red pepper flakes to the chickpeas and cook, stirring often, until the chickpeas crisp and the shallots are lightly browned, 4 to 5 minutes
Step 9
9 To serve, divide the rice among the plates and top with the chickpeas and shallots
Step 10
10 Garnish with the cilantro and/or mint leaves, if using, and spoon the chutney on top or serve it on the side
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