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Place the olive oil in a pan over medium heat and add the onion. Cook, stirring occasionally for 10-15 minutes or until golden.Transfer to a bowl.
Add a little more oil and the rices, and the caramelized onions. Cook, stirring continuously for 2 minutes. Add the water, salt, cinnamon and craisins and bring to a boil. Once boiling, reduce the heat to a summer, add the lid and cook until all of the water is gone and rice is tender, about 30-40 minutes.
Meanwhile, in a dish, toss together the chickpeas and the spices, cumin and curry. Heat a little oil in a pan over medium heat and toss the chickpeas into the pan, stirring occasionally until the chickpeas are heated through and dried out, about 5 minutes. Set aside in a dish.
In a bowl, toss the shallots with the flour and salt. Add a few teaspoons of oil to the pan and fry the shallots then remove to a paper towel lined plate.
Once the rice is done, add the shallots, chickpeas and chopped parsley and serve!