Fresh Algerian salad

Pour 1 tablespoon of olive oil into a saucepan and heat over high heat. Add the basmati rice and ¼ teaspoon of salt and stir. Slowly add 530 ml of boiling water, reduce the heat, cover, and cook for 15 minutes. Set the rice aside. Prepare the chickpeas: heat the remaining olive oil in a small saucepan over high heat. Add the cumin seeds and curry powder, then the chickpeas and ¼ teaspoon of salt. Stir over the heat for 1 or 2 minutes, just to warm the chickpeas, then transfer to a large bowl. Chop the onion and add it to the chickpeas when they have cooled. Then add the cold rice to the chickpeas, followed by the raisins and herbs. Stir, taste, and adjust the seasoning with salt and pepper to your liking.