Cook the rice in salted water, drain and set aside. Meanwhile, sauté the garlic clove in a little bit of oil and add the black cabbage cut into strips and let it wilt a few minutes. Rinse the chickpeas under running water and add them to the pan with the black cabbage. Season to taste for a few minutes and add salt and pepper to taste. Heat a nonstick pan, place the bacon slices in it and toast until crispy. Cut the almonds into fillets and toast them briefly. At this point, put the rice in the pot of cabbage and chickpeas, sauté briefly, place on plates, and top with the crispy bacon and almonds. It can be eaten hot or cold.