Lentils, Rice And Chickpeas

Directions

1. Good handful of flat leaf parsley leaves, finely minced Plain yogurt, for garnish
2. Combine the lentils, rice, and water. Bring to a simmer; then cover and cook over low heat for about 20 min, till all the liquid has been absorbed. Remove from the heat and let stand, covered.
3. Heat oil in a medium saucepan and saute/fry the sliced onion over moderate heat, stirring occasionally, till the onion is golden. Remove the onion from the pot, saving as much oil as possible. Set the onions aside.
4. In the same saucepan, saute/fry the minced onion and the garlic in the remaining oil, stirring, till the onion wilts and just begins to turn golden brown. Stir in the cumin.
5. Add in the tomato sauce, salt, pepper; mint, and chickpeas, then add in the reserved lentils and rice. Mix well, then cook, stirring occasionally, over low heat for 15 to 20 min. Just before serving, stir in the parsley.
6. Serve warm, garnished with the reserved caramelized onions, and pass the yogurt.
7. This dish will thicken considerably the longer it sets. If you need to thin the mix, add in some water and adjust the seasoning as necessary. .