Soak the raisins in a bowl with warm water until used, about 15 minutes.

In a large bowl, pour the semolina and sprinkle with warm, not hot, water. Cover and let it swell until the vegetables are ready.

Fry the chickpeas in a pan with a little olive oil and add the dried onion flakes until golden.

Pour the chickpeas onto a plate and set aside until needed.

Cut the pineapple into small cubes and caramelize in a frying pan with a drop of olive oil and 1 tsp of cane sugar. A few minutes are enough. Pour on a plate and reserve until use.

Wash the tomatoes, spinach, mint leaves and zucchini and chop them very finely.

Drain the semolina, separating the grains with a fork.

Drain the raisins.

Pour all the ingredients on the semolina: raisins, roasted chickpeas with onions, caramelized pineapple, spinach, mint, zucchini and tomatoes. Add curry powder, garlic powder, salt and pepper and drizzle with extra virgin olive oil. Mix well.