Rice with Garbanzos and Currants

4 tablespoons olive oil
2 medium onions, chopped
1 cup long-grain rice
1/4 cup white wine (optional)
2 cups fresh or canned chicken stock, or water
1 (15 ounce) can garbanzo beans (chick-peas, ceci),
    drained or 1 cup dried garbanzo beans, soaked
    overnight and boiled for 45 minutes, until tender
1/2 cup dried currants or raisins
Juice of 1 lemon
Salt and freshly-ground pepper, to taste
Chopped parsley (for garnish)

Heat the oil in a large saucepan over moderate heat. Saut the onions until translucent, about 5 minutes.

Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2 minutes.

Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 minutes, until the rice is done.

Sprinkle with the chopped parsley.

Serves 4 to 6.