Curried Rice Salad with Black Chickpeas and Mango

Step 1

Heat a large, non-stick pot or wok over medium-high heat. Add the onion and cook, stirring, until it begins to brown. If necessary, add a splash of water or vegetable broth to prevent sticking, but not a lot. When it begins to brown, add the garlic and cumin seeds and stir for a minute. Reduce heat to medium, add the tomato and next 5 ingredients, and cook until the tomato softens and begins to break down.

Step 2

Add a quarter cup of the chickpea cooking liquid (or vegetable broth), the chickpeas, and the brown rice. Stir well, and if the mixture seems dry, add a little more broth. Cover and cook on low for about 5 minutes.

Step 3

Stir in the garam masala and remove from heat. Transfer to a large serving bowl and add parsley and mango. Season to taste with fresh lime juice and salt. Sprinkle with almonds or pine nuts.

Step 4

Serve at room temperature or refrigerate and serve cold. Letting it chill overnight improves flavor.