4 tablespoons olive oil
3 cloves of garlic, chopped finely
2 medium onions, chopped finely
1/2 cup fresh cilantro, finely chopped
1 small-medium hot pepper, finely chopped
2 cups cooked chickpeas
1/2 cup lentils, soaked overnight
1/2 cups rice
4 medium tomatoes, finely chopped tablespoons lemon juice
2 teaspoons ginger
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon cumin
Salt and pepper to taste
9 cups of water
4 tablespoons fresh lemon juice
Heat oil in a saucepan and sauté onions over medium to high heat for 5 minutes. Add garlic, cilantro, and hot peppers and stir for 5--6 minutes. Add remaining ingredients, except lemon juice, bring to a high-medium boil; let cook for 35-40 minutes or until rice and lentils are well done. Stir in lemon juice and serve.
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