INGREDIENTS
2 cups
Chickpeas, cooked
2 tbsp
Cilantro
2
Shallot onions, small
2
Tomatoes
2 cups
Vegetable stock
1 tsp
Ginger garlic paste
1 cup
Basmati rice
1 tsp
Curry powder
1/4 tsp
Kosher salt
1
Salt
2 tbsp
Canola oil
1/2 tsp
Cumin seeds
1/4 cup
Yogurt, plain
3 cups
Water