Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This fragrant turmeric rice bowl topped with leftover spiced roasted root vegetables and chickpeas is inspired by flavors from India for an easy, vegetarian dinner.

Sylvia Fountaine
Source: EatingWell.com, April 2017

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Read the full recipe after the video.

Recipe Summary test

active:
25 mins
total:
50 mins
Servings:
2
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Ingredients

Rice
Vegetables & Chickpeas

Directions

Instructions Checklist
  • To prepare rice: Combine water, rice, raisins, olive oil, onion powder (or garlic powder), turmeric, cinnamon, pepper and 1/8 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.

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  • 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.

Nutrition Facts

671 calories; protein 15.9g; carbohydrates 107.2g; dietary fiber 14.4g; sugars 18.2g; fat 23g; saturated fat 12.9g; cholesterol 0.9mg; vitamin a iu 2941.1IU; vitamin c 20.6mg; folate 175.4mcg; calcium 138.9mg; iron 4.7mg; magnesium 88.3mg; potassium 767.6mg; sodium 709.4mg; added sugar 2g.
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