Cumin Chick Pea Rice

19 ounce canned chick peas, drained
1 cup Jasmine rice
1 cup coconut milk
1 cup water
1 teaspoon turmeric
2 teaspoons cumin seed
5 cloves garlic, sliced
1 tablespoon olive oil

1. Heat olive oil in a large skillet over medium heat and add the garlic and cumin seeds, cooking until fragrant.
2. Add the chick peas to the pan, stirring to cover with garlic and cumin. Remove from heat.
3. Meanwhile, cook rice in coconut milk and water with turmeric in a covered sauce pan over medium heat.
4. Mix chick peas into the rice and serve.

Makes 6 servings