Moroccan Spiced Beans & Rice with Raisins

Ingredients

• 1 can (15 oz / 425 g) cooked chickpeas (canned, drained and rinsed)
• 1/2 cup (90 g) long-grain rice (uncooked)
• 1 tbsp olive oil
• 1/2 medium onion
• 2 cloves garlic
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 1/4 cups (300 ml) vegetable broth or water
• 1/4 cup (40 g) raisins
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   Prep (10 minutes): Rinse and drain the chickpeas. Dice the onion and mince the garlic.

2. 2

   Cook rice: Add the rice to a pot with 1 cup water (or per package directions) and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook until tender, about 15 minutes. Keep covered off heat to steam.

3. 3

   Cook beans (about 25 minutes): While the rice cooks, heat olive oil in a saucepan over medium heat. Sauté onion for 5 minutes until softened, then add garlic and cook 30 seconds.

4. 4

   Season and simmer: Stir in cumin, cinnamon, and ginger. Add chickpeas, broth/water, salt, and black pepper. Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens slightly.

5. 5

   Finish with sweetness: Stir in raisins and simmer 3–5 minutes until plump and glossy. Taste and adjust salt/pepper if needed.

6. 6

   Serve: Fluff the rice and spoon the spiced beans over top. Serve hot.