Spiced Brown Rice with Chickpeas

Składniki

2 tablespoons virgin coconut oil or extra-virgin olive oil

1 medium yellow onion, finely chopped

One 3-inch (7.5 cm) chunk fresh ginger, peeled and finely chopped

5 garlic cloves, minced

2 teaspoons ground turmeric

1 teaspoon ground cardamom

1 teaspoon ground coriander

1 teaspoon cumin seeds

1 teaspoon brown mustard seeds

1 cup (200 g) uncooked brown basmati or other long-grain rice

1 tablespoon kosher salt

Pinch of dried chile flakes

2 cups (480 ml) chicken broth, homemade (page 311) or low-sodium store-bought, or water

One 15.5-ounce (439 g) can chickpeas, rinsed and drained well

Small handful fresh mint, parsley, and/or cilantro leaves, for garnish

Yogo Ranch Dressing (page 313) or plain yogurt, for serving

Lime wedges, for squeezing

Wskazówki

Heat the oil in a large heavy- bottomed saucepan or medium Dutch oven over medium heat. Add the onion, ginger, and garlic and sauté slowly until soft and fragrant, about 8 minutes. Increase the heat to medium- high and add the turmeric, cardamom, coriander, cumin seeds, and mustard seeds. Cook, scraping the pan so the spices toast but don't burn, until the onion starts to brown a touch around the edges; this will give the broth a nice, deep flavor.

Add the rice and cook another minute or so, stirring constantly, so the rice toasts a bit, then add the salt and chile flakes. Add the chicken broth, bring to a boil, then adjust the heat so the rice simmers gently. Cover and

cook until the broth is absorbed and the rice is tender, 40 to 50 minutes, checking to make sure the pan isn't getting dry. If the liquid has all absorbed but the rice isn't quite tender, add a bit more liquid and keep cooking until tender; if the rice has gotten tender but there's still a bit of liquid, spoon some off and then increase the heat, uncover, and cook rapidly to boil off the remaining excess.

Fold in the chickpeas, cover the pot, and remove from the heat. Leave to steam and warm the chickpeas for about 5 minutes. Taste and adjust with more salt or chile flakes. Top with the fresh herbs. Serve with a dollop of ranch dressing and a squeeze of lime.

Notatki

This quick-to-prep dish is simple, comforting, and nutritious enough to be a main dish, though it's lovely as a side partner to a pork chop or chicken breast, or as a filling for stuffed peppers. I like to use brown basmati for this, but any brown rice will work fine; just pay attention to the cooking time and the amount of liquid, as short-grain rice can take longer than long-grain and is a touch thirstier. -Serves 4 to 6