Moroccan Spiced Beans & Fluffy Rice

Ingredients

• 1 can (15 oz / 425 g) Cooked chickpeas (canned, drained and rinsed)
• 1 tbsp Olive oil
• 1/2 medium Yellow onion
• 2 cloves Garlic
• 1 1/2 tsp Ground cumin
• 1 tsp Ground paprika
• 1/2 tsp Ground coriander
• 1/4 tsp Ground cinnamon
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/2 cup (120 g) Crushed tomatoes
• 3/4 cup (180 ml) Vegetable broth or water
• 3/4 cup (150 g) Long-grain white rice (uncooked)
• 1 1/2 cups (360 ml) Water for rice
• 1 tbsp Preserved lemon (finely chopped)(optional)
• 1 tbsp Fresh parsley (chopped)(optional)

Instructions

1. 1

   Rinse the rice if desired. Add rice and 1 1/2 cups water to a small pot, bring to a boil, then reduce to a low simmer, cover, and cook until tender, about 15 minutes.

2. 2

   While the rice cooks, heat olive oil in a medium skillet over medium heat. Add onion and cook until softened, 5 minutes. Stir in garlic and cook 30 seconds.

3. 3

   Add cumin, paprika, coriander, cinnamon, salt, and black pepper. Cook for 30 seconds to bloom the spices, then stir in crushed tomatoes and broth/water.

4. 4

   Simmer the spiced bean mixture until thickened and flavorful, about 15 minutes. Stir occasionally. If using preserved lemon, stir it in during the last 2 minutes.

5. 5

   Fluff the rice with a fork. Serve the beans over rice and top with parsley if using.