Basmati Rice, Chickpeas & Toasted Almonds

Side Dishes.
The age-old combination of rice and beans is further enhanced by aromatic basmati rice and cilantro. If you can't find basmati rice, substitute Texmati, jasmine or any long-grain rice. 

 Basmati Rice, Chickpeas & Toasted Almonds


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


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.