Pilav with chickpeas and zucchini

Let the chickpeas drain and collect the moisture. Dilute the water to 600 ml with water, bring to the boil and dissolve the bouillon tablet.

Heat the oil in a frying pan and fry the onion in glass for 3 minutes. Stir in the curry powder. Add the uncooked rice and stir-fry the rice for 3 minutes. Pour in the stock and bring to the boil while stirring. Cover and allow the rice to absorb the moisture in 10 minutes. Put in the zucchini and chickpeas and leave, covered and on the smallest kernel, for 10 minutes.

Just before serving, put the salad cheese cubes through the pilaf.