Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | olive oil |
| 1 | large onion, finely chopped |
| 3 | cloves garlic, finely chopped |
| 1 | large red bell pepper, cut into 1/2-inch pieces |
| 1 cup | basmati rice |
| 1-1/2 tsp | grated lemon zest |
| 3/4 tsp | salt |
| 1 can (19 ounces) | chickpeas, rinsed and drained |
| 1/3 cup | chopped cilantro |
| 1/4 cup | sliced almonds, toasted |
Directions
1. In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, seven minutes or until tender. 2. Add bell pepper and rice, stirring to coat. Stir in 2 cups water, lemon zest, and salt and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until rice is tender. 3. Add chickpeas and cook three minutes to heat through. Stir in cilantro and toasted almonds at serving time.
Source: www.wholehealthmd.com