This pilaf can make a great meal on its own with just some plain yogurt on the side and also tasted great the next day.
makes 6 servings
1 cup dried garbanzo beans or 2 (15oz) cans
2 cups basmati rice
2-3 Tbsp olive oil
1 tsp cumin seeds
1 large or 2 medium bulbs fennel
2 Tbsp unpeeled, grated ginger
1 tsp turmeric
1 tsp black pepper
2 tsp salt
2 cinnamon sticks
3 cups thinly sliced kale leaves
If using dry beans, soak them for 2-3 hours then boil them with 4 cups of water until tender. Drain garbanzo beans and set aside. If using canned, drain the beans and rinse.
Rinse the rice 2-3 times and soak for 1-2 hours. Drain.
Slice the fennel bulbs thinly and separate the fronds (light green tips) and set aside.
In a stockpot, heat the oil and when just shy of smoking add the cumin seeds. Almost immediately add the sliced fennel bulb and cook on medium heat until the fennel is softened and slightly translucent.
Add the drained rice, ginger, garbanzo beans, turmeric, black pepper, salt, cinnamon sticks and 3 cups of water. Bring the entire mixture to a boil.
Turn the heat to low, cover and cook for 8-10 minutes. Turn the heat off and fold in the kale leaves. Let the pilaf rest for 5-7 minutes prior to serving.