Prep / Cook / Total 25 / 35 / 60min
Ingredients
For the Rice
- 1¼ cups water
- ½ cup brown basmati rice
- ¼ cup raisins
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon onion powder or garlic powder
- ½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- ⅛ teaspoon salt
For the Vegetables & Chickpeas
- 2 tablespoons coconut oil or ghee
- 1 can chickpeas, rinsed and patted dry
- 1 teaspoon Indian curry powder
- 1 cup roasted root vegetables
- 1 teaspoon sugar or honey
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons lemon juice
- 2 tablespoons low-fat plain yogurt or tahini
- Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish
Instructions
- To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and ⅛ teaspoon salt in a small saucepan. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes.
- Meanwhile, to prepare vegetables & chickpeas: Heat coconut oil (or ghee) in a medium skillet over medium heat. Add chickpeas and cook, stirring, until crispy, 3 to 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute. Add roasted root vegetables, sugar (or honey), salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes. Stir in lemon juice.
- Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.
