Drain and rinse the chickpeas. If necessary, peel and seed the tomatoes.

Cook the rice and raisins together in a large pot of boiling, salted water.

Place the tomatoes, onion, and garlic in a food processor and chop. Pour tomato mixture into a 1 1/2-quart baking dish (with cover). Stir in the seasonings. Whisk in the olive oil. Add the chickpeas and stir around.

Cover and cook in an 1100-watt microwave oven on MED-HIGH (70% power) for 15 minutes, stirring once.

Serve over cooked white rice and raisins.

Serves 2

James Beard, Baked Garbanzos

The original recipe called for this dish to be baked in a 1-quart dish in a 350-degree F. oven for 1 hour.