3 lg Ripe tomatoes
1 ts Black mustard seeds
2 tb Olive oil
2    Garlic cloves, minced
1    Bay leaf
1/2 ts Turmeric
1 c  Basmati rice, uncooked
3 c  Vegetable broth
2 c  Chickpeas, cooked
1/4 c  Cilantro
1 pn Cayenne

Plunge the tomatoes into boiling water for 30 seconds. Remove with a
slotted spoon & transfer to a bowl of iced water. Remove from the water &
slip off their skins. Chop the tomatoes & set aside. In a large pot, saute
the mustard seeds in the oil over a medium heat until they begin to sputter
& pop. Add the garlic, bay leaf, turmeric & rice, stirring until the rice
becomes translucent, 2 minutes. Add the tomatoes & reduce the heat to a
simmer for 3 minutes. Add the broth, bring back to a boil, reduce heat
again & simmer for 10 minutes. Add the chickpeas & cook another 5 minutes.
Remove from the heat, add the cilantro & allow it to steam, covered, for 5
minutes. Remove the bay leaf, fluff with a fork, stirring in the cilantro.
Season with cayenne & serve.