Soak the chickpeas in water overnight or in the morning before cooking.

In a pressure cooker, cook the chicken with the onion, garlic, and chickpeas for about 10 minutes after it reaches pressure. When done, remove the onion and garlic.

Add the rice—previously soaked—and the sauce (made by blending the tomato with the remaining onion, garlic, and about 1 tablespoon of cumin) to the broth.

Add salt and cook until the chicken and rice are fully cooked.

Enjoy!