Prep 10 mins
Cook 25 mins
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.
- 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
- 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.
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!