This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.
Ingredients:
1 ¼ 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 kosher salt
2 tablespoons coconut oil or ghee
1 (15 ounce) can chickpeas, rinsed and patted dry
1 teaspoon garam masala or indian curry powder
1 cup roasted root vegetables
1 teaspoon sugar or honey
¼ teaspoon kosher 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
Directions:
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.
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.
Serve the vegetable mixture over the rice, topped with yogurt (or tahini). Garnish with herbs, if desired.
