Servings: Serves 8
Place onion in a wide saucepan with oil, pine nuts, and allspice. Cook over medium heat until onion softens, 6 to 8 minutes.
Add rice, currants, and herbs, and cook 2 to 3 minutes more. Season with 1/2 teaspoon salt and a little pepper, then add 3 1/2 cups water (4 cups if using brown rice) and lemon juice. Bring to a boil. Cover, reduce heat to low, and cook until liquid is absorbed and rice is tender, 18 to 20 minutes for white, 40 to 42 for brown.
Toss gently with chickpeas. Cover and let stand until chickpeas heat through, about 10 minutes.
From the August 2006 issue of O, The Oprah Magazine
We Hear You!