Curried Rice Salad with Black Chickpeas and Mango

Ingredients

• 2 cups black beans cooked
• 0.3 cup vegetable stock (or vegetable broth)
• 4 cups brown rice cooked
• 0.5 teaspoon cardamom 
• 0.5 teaspoon garam masala to taste (I use the garam masala in this recipe)
• 4 cloves garlic minced
• 1.5 teaspoon ground coriander 
• 1.5 teaspoon ground cumin 
• 6 servings juice of lime to taste
• 1  mangos diced peeled
• 1 large onion chopped
• 0.3 cup cilantro leaves minced
• 2 tablespoons slivered almonds toasted
• 0.5 teaspoon bell pepper red to taste
• 6 servings salt to taste
• 1 large tomatoes finely chopped
• 0.5 teaspoon turmeric 
• 1 teaspoon cumin seeds whole

Equipment

• bowl
• pot
• wok

Directions

1. Heat a large, non-stick pot or wok over medium-high heat.
2. Add the onion and cook, stirring, until it begins to brown. If necessary, add a splash of water or vegetable broth to prevent sticking, but not a lot. When it begins to brown, add the garlic and cumin seeds and stir for a minute. Reduce heat to medium, add the tomato and next 5 ingredients, and cook until the tomato softens and begins to break down.
3. Add a quarter cup of the chickpea cooking liquid (or vegetable broth), the chickpeas, and the brown rice. Stir well, and if the mixture seems dry, add a little more broth. Cover and cook on low for about 5 minutes. Stir in the garam masala and remove from heat.
4. Transfer to a large serving bowl and add parsley and mango. Season to taste with fresh lime juice and salt.
5. Sprinkle with almonds or pine nuts.
6. Serve at room temperature or refrigerate and serve cold.
7. Letting it chill overnight improves flavor.