Ingredients
-
2
-
1
-
3
-
1
-
1
-
2
-
1 1/2
-
1/2
-
1
-
1/3
-
-
-
-
-
Directions
Basmati Rice, Chickpeas & Toasted Almonds,The age-old combination of rice and beans takes on a bit of an Indian flair. If you cant find basmati rice, substitute Texmati, jasmine, or any long-grain rice. From Berkeley Wellness.,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!
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Steps
|
1
Done
|
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
Done
|
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
Done
|
Stir in the Chickpeas and Cook Until Heated Through, About 3 Minutes. Stir in the Cilantro and Toasted Almonds at Serving Time. |
