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