Here's another one of those, I hope I can do this again!
After soaking chick peas overnight, bring them to a boil then simmer for about an hour in vegetable stock. ( I use one cube of vegetable boullion).
Cook 1 1/2-2 cups rice of choice. This go round included a long grain brown.
When the beans are almost finished, heat a pan with the bottom just covered in peanut oil or butter.
drop into hot oil a tbs of mustard seed, they should sizzle. About 30 seconds.,
Drop in a tbs of cumin seeds, sizzle, add a generous helping of minced ginger, sizzle.
Lower the heat and toss in as many craisins as you want (or any other dried fruit)
Strain the chick peas from the broth (save some of the broth)!!
Combine the rice with the seasoned beans, add a little broth back in. This gave it a bit of a creamy risotto texture.
Enjoy!