INGREDIENTS
1
14- ounce can Chickpeas
3
Garlic cloves
2 handfuls
Herbs
6 oz
Kale or spinach
1 tsp
Red chile flakes
2
Yellow onions, medium
1/3 cup
Black olives
1 1/2 cups
Basmati rice, brown
1
big pinch Saffron
3 tbsp
Olive oil, extra virgin
2 cups
Water with
to serve (some or all of the following): salted yogurt with saffron, toasted walnuts, chopped olives, herbs, lemon wedges