3 lg Ripe tomatoes
1 ts Black mustard seeds
2 tb Olive oil
2 ea Garlic cloves, minced
1 ea Bay leaf
1/2 ts Turmeric
1 c Basmati rice, uncooked
3 c Vegetable broth
2 c Chickpeas, cooked
1/4 c Cilantro
1 pn Cayenne
Plunge the tomatoes into boiling water for 30 seconds. Remove with a slotted spoon & transfer to a bowl of iced water. Remove from the water & slip off their skins. Chop the tomatoes & set aside. In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes. Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro. Season with cayenne & serve.