1. In a small bowl mix the chutney, chili sauce, garam masala, chili powder, coriander and cumin to form a paste. 2. Heat the oil and fry the paste for one minute. 3. Drain the chickpeas and add to the pan, stir very well to coat the chickpeas with oil and spice mix. 4. Continue to cook the peas for 5 minutes over a moderate to high heat longer if desired. 5. Add the brown rice to the pan and mix well to coat the rice, cook for a further 3 - 4 minutes so the rice is hot and the grains are broken up. 6. Serve drizzle with plain yoghurt or sour cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
