Nutrition per serving may change if servings are adjusted.
½ cup brown basmati rice
¼ cup raisins
1 teaspoon extra-virgin olive oil
¼ teaspoon ground cinnamon
Vegetables & Chickpeas
¼ teaspoon kosher salt
2 tablespoons lemon juice
To prepare rice: Combine rice, water, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, ¼ teaspoon pepper and salt in a small saucepan. Bring to a boil. Cover, reduce heat to maintain simmer and cook until the liquid is absorbed, 35 to 40 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Meanwhile, to prepare vegetables and chickpeas: Heat coconut oil (or ghee) in a medium skillet over medium heat. Add chickpeas and cook, stirring, until crispy, 3 to 5 minutes. Stir in garam masala (or curry powder) and cook until fragrant, about 1 minute. Add roasted root vegetables, sugar (or honey), salt and pepper; cook, stirring often, until heated through, 2 to 4 minutes. Stir in lemon juice.
Serve the vegetable mixture over the rice. Top with yogurt (or tahini). Garnish with herbs, if desired.