Bring 1½ cups of water (2 cups of water, if making 1⅓ cups of rice) to boil over high heat.

Add 1 tbsp of olive oil into a medium saucepan with a lid and place over high heat. Add rice and ¼ salt and stir as you warm up the rice. Carefully add the boiling water, decrease the heat to low, cover the pan, and leave to cook for 15 minutes. Remove the pan from the heat and let stand for 10 minutes.

While the rice is cooking, prepare the chickpeas. Heat 1½ tbsp olive oil in a small saucepan over high heat. Add the cumin seeds and curry powder, then add the chickpeas and ¼ tsp of salt. Make sure you do this quickly to not burn the spices.

Stir over high heat for 1-2 minutes, just to heat the chickpeas, then transfer to a large mixing bowl big enough to hold all of the ingredients.

For the Fried Onions: Wipe the saucepan clean, add in the sunflower oil, and place over high heat until 350°F. Throw in a small piece of onion and make sure the oil is hot enough to sizzle.

Add the flour to a small bowl and, using your hands, mix the onion with the flour to coat it slightly. Take some of the onion and carefully place it in the oil away from you (it may spit, so go slow). Fry for 2-3 minutes, until golden brown, then transfer to the plate and sprinkle with a pinch of salt. Repeat in batches until all the onions are fried.

Add the rice to the chickpeas and then add the currants, herbs and fried onion. Stir, taste, and add salt and pepper to taste. Serve warm and enjoy!