Instructions

1. 1
   Soak the chickpeas for half an hour.
2. 2
   Boil the chickpeas with salt, red pepper, and ginger garlic paste. Be mindful that after the chickpeas have been cooked, there should not be any water remaining.
3. 3
   If there is water remaining, continue cooking until the water has been mostly absorbed.
4. 4
   In the meantime, bring the rice to a full boil. Reduce heat to a minimum and cover. Allow to cook for 8–10 minutes, then turn off the heat and allow to rest for a similar amount of time.
5. 5
   Also, in the meantime, heat some shortening in a pan. Fry the onions until they are light brown, then add tomato paste, salt, red chile powder, and turmeric powder.
6. 6
   Arrange the fried onion with the spices, boiled chickpeas, and rice in a large serving dish pot.
7. 7
   Garnish with chopped cilantro and green chillies and serve hot.