Tumeric Bowl with Garam Masala Root Vegetables & Chickpeas

Tumeric Bowl with Garam Masala Root Vegetables & Chickpeas

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From: EatingWell.com, March 2017

This fragrant turmeric rice bowl is inspired by flavors from India.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • Rice
  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Serve the vegetable mixture over the rice. Top with yogurt (or tahini). Garnish with herbs, if desired.
  • To make ahead: Tk.

Nutrition information

  • Serving size: ¾ cup rice & 1 cup vegetable-chickpea mixture
  • Per serving: 0 calories; 0 fat(0 sat); 0 fiber; 0 carbohydrates; 0 protein; 0 folate; 0 cholesterol; 0 sugars; 0 vitamin A; 0 vitamin C; 0 calcium; 0 iron; 0 sodium; 0 potassium
  • Carbohydrate Servings: 0

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