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.

• Ready In: 35 mins
• 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

1. 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.
2. 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.
3. Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.