Basmati Rice, Chickpeas & Toasted Almonds
"The age-old combination of rice and beans takes on a bit of an Indian flair. If you can’t find basmati rice, substitute Texmati, jasmine, or any long-grain rice. From Berkeley Wellness."
photo by rpgaymer
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 2 teaspoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 large red bell pepper, cut into 1/2-inch pieces
- 1 cup basmati rice
- 2 cups water
- 1 1⁄2 teaspoons grated lemon zest
- 1⁄2 teaspoon salt
- 1 (19 ounce) can chickpeas, rinsed and drained
- 1⁄3 cup chopped cilantro
- 1⁄4 cup sliced almonds, toasted
directions
- In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 7 minutes.
- Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.
- Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.
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Reviews
-
We loved this Indian twist on beans and rice. I could not find a 19oz can of chickpeas, but the 15oz can I got seemed to be more than enough (I was serving it as a side anyway). The toasted almonds and cilantro add the perfect finish, and the dish tasted great alongside the curries I made. Thanks for sharing!
RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
