Put 150g of brown basmati rice into a small to medium saucepan, cover with warm water, then gently agitate the rice with your hand until the water is cloudy; pour off the water and repeat.
Warm 2 tbsp of olive oil in a shallow pan over a moderate heat, add the garlic and cook briefly until fragrant, then add 2 tsp of ras el hanout.
Once the water is clear, pour it away and then cover the rice with enough cold water to come 3cm above the grains.
Add half a tsp of salt, 6 whole black peppercorns, 2 bay leaves and 3 cloves and bring to the boil.
When the chickpeas are hot, gently stir in the chopped cucumber and avocado (careful not to crush the avocado), and serve.
