Crunchy spicy chickpeas with rice and vegetables to the wok

Chop all vegetables. Drain the chickpeas.

To prepare rice: in a pot, add sunflower oil and pour the rice. Saute until almost translucent. Then add 1.5 cup boiling water for each cup of rice, add salt to taste, stir gently, cover and place over low heat for 20 minutes with toaster. At the end time, turn off heat and wait about 5 minutes.

In the wok add a drizzle of olive oil and sear over high heat chickpeas, add stuffing herbs: curry, pepper color, cumin, pepper and when they are golden brown, add salt and cilantro and set aside.

With a stream of olive and in the same wok, saute the vegetables, put herbs to taste, salt and add the rice and cooked when it is hot to move to a boul, chickpeas over a little chopped peanuts and voila!

Connie Achurra. Adapted.