Ingredients
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1 ¼ cups water
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½ cup brown basmati rice
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¼ cup raisins
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1 teaspoon extra-virgin olive oil
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1 teaspoon onion powder or garlic powder
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½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric
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¼ teaspoon ground cinnamon
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¼ teaspoon ground black pepper
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⅛ teaspoon kosher salt
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2 tablespoons coconut oil or ghee
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1 (15 ounce) can chickpeas, rinsed and patted dry
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1 teaspoon garam masala or Indian curry powder
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1 cup roasted root vegetables
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1 teaspoon sugar or honey
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¼ teaspoon kosher salt
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¼ teaspoon ground pepper
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2 tablespoons lemon juice
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2 tablespoons low-fat plain yogurt or tahini
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Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish
Directions
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To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and 1/8 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.
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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 garam masala (or 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.
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Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.
