Indian Jeera Rice with Curried Chickpeas & Beans

Ingredients

• 1/2 cup Basmati rice (or long-grain white rice)
• 1/2 cup Chickpeas (canned, drained and rinsed)
• 1/2 cup Beans (canned, drained and rinsed; e.g., kidney or black)
• 1/2 medium Onion (finely chopped)
• 1/2 cup Tomato (diced) or crushed tomatoes
• 2 cloves Garlic (minced)
• 1 1/2 tsp Ground cumin
• 1/2 tsp Ground turmeric
• 1/2 tsp Garam masala
• 1/4 tsp Chili powder (or cayenne)(optional)
• 1 1/2 tbsp Olive oil (or neutral oil)
• 1/2 tsp Salt
• 1/4 tsp Black pepper(optional)
• 3/4 cup Water (for rice)
• 1 tbsp Fresh cilantro (chopped; optional garnish)(optional)
• 1 tbsp Lemon juice (optional, to finish)(optional)

Instructions

1. 1

   Rinse the rice. In a pot, heat 1 tbsp oil over medium heat; add the cumin and stir for 20–30 seconds until fragrant. Add the rice and water, bring to a boil, then cover and simmer on low until tender, about 15 minutes. Turn off heat and let stand covered 5 minutes.

2. 2

   While the rice cooks, heat the remaining 1/2 tbsp oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 30 seconds.

3. 3

   Add tomato, turmeric, garam masala, chili powder (if using), salt, and pepper. Simmer 5 minutes, stirring occasionally, until the sauce thickens slightly.

4. 4

   Stir in chickpeas and beans. Simmer 5–7 minutes to heat through and coat in the curry. If too thick, add a splash of water.

5. 5

   Fluff the jeera rice. Serve rice topped with curried chickpeas and beans; garnish with cilantro and a squeeze of lemon juice if desired.