From craving to table
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium heat.
- 2
Add the chopped onion and sauté for 5 minutes until translucent.
- 3
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 4
Add the ground cumin, coriander, turmeric, and cayenne pepper; cook for 1 minute, stirring continuously.
- 5
Stir in the chickpeas, basmati rice, diced tomatoes, and vegetable broth. Bring to a boil.
- 6
Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- 7
Remove from heat and let it sit, covered, for 5 minutes.
- 8
Fluff the rice with a fork, season with salt and black pepper to taste.
- 9
Serve hot, garnished with fresh cilantro and lemon wedges on the side.