Chickpeas and rice with turmeric

EXECUTION

1. Leave the chickpeas to soak overnight and the next day boil them until they are soft.
2. Strain the chickpeas, retaining 3 cups of the cooking water.
3. Finely chop the onions and the garlic.
4. Heat half the olive oil in a saucepan and fry the onions and garlic for 1-2 minutes.
5. Add the chickpeas, rice and turmeric, and continue frying for another 2 minutes.
6. Add the hot water, cinnamon and cumin, and season with salt and pepper.
7. Simmer until the rice is tender, remove from the heat, and add the remaining olive oil and raisins.
8. Serve with finely chopped coriander.