3Tablespoonsunsalted butter or extra virgin olive oil, divided
1/2teaspoonfreshly ground black pepper
114.5 oz. canchickpeas
In a fine mesh strainer, rinse rice until water runs clear. Drain well, and then put in a small bowl and cover with water. Leave to soak for 20 minutes. Drain again.
Meanwhile, use a microplane to grate ginger and garlic. Thinly slice scallion. Drain chickpeas and set aside.
Melt 2 Tablespoons butter over medium heat in a sauce pan with a tight fitting lid. Add grated ginger, garlic, cumin, salt, and pepper. Cook, stirring often, so it doesn't burn. Let cook 3-4 minutes. Add 1 1/2 cups of water (this amount may vary, use the rice package instructions to determine this) and bring to a boil. Add drained chickpeas and drained rice. Give a stir, and cover pot. Turn heat down to a simmer and cook for 20 minutes (or according to package instructions).
After 20 minutes, remove pot from heat. Lift the lid briefly and toss 1 Tablespoon of butter on top of the cooked rice. Don't stir at this point. Cover again and let sit for 10 minutes. Fluff rice with a fork and garnish with sliced scallion.