Basmati & wild rice with chickpeas, currants & herbs by Ottolenghi and Sami Tamimi « Jérusalem » coo

Ingredients

• 50 g wild rice
• 2-1/2 Tbsp olive oil
• 220 g basmati rice
• 330 ml boiling water
• 2 tsp cumin seeds
• 1-1/2 tsp curry powder
• 240 g cooked chickpeas, (or tinned), drained
• 180 ml sunflower oil
• 1 medium onion, thinly sliced
• 1/2 Tbsp plain flour , (or cornstarch for gluten-free version)
• 100 g currants
• 2 Tbsp flat leaf parsley , chopped
• 1 Tbsp coriander, chopped
• 1 Tbsp dill, chopped
• salt and black pepper