To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and ⅛ teaspoon salt in a small saucepan. Bring to a boil. Cover, reduce heat to maintain a gentle simmer and cook until the liquid is absorbed, 35 to 40 minutes. Remove from heat and let stand, covered, for 10 minutes.
Meanwhile, to prepare vegetables & 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, topped with yogurt (or tahini). Garnish with herbs, if desired.
Serving size: 1 cup vegetable-chickpea mixture & ¾ cup rice
671 calories;23 g fat(13 g sat); 14 g fiber; 107 g carbohydrates; 16 g protein; 175 mcg folate; 1 mg cholesterol; 18 g sugars; 2 g added sugars; 2,941 IU vitamin A; 21 mg vitamin C; 139 mg calcium; 5 mg iron; 709 mg sodium; 768 mg potassium
Vitamin A (59% daily value), Folate (44% dv), Vitamin C (35% dv), Iron (28% dv)
Carbohydrate Servings: 7
Exchanges: 5½ starch, 3½ fat, 1 fruit, ½ vegetable