Ingredients

• 1 cup of rice, Jasmine (or any long-grain rice), rinsed and drained
• 1 15oz can of chickpeas, drained
• 2 shallot(s), (or one onion) finely chopped
• 2 cloves of garlic, minced
• 1 bell pepper, (any colour) finely diced
• 1 carrot(s), diced
• 1 cup of peas, frozen
• 2 tablespoons of curry powder
• 1 teaspoon of cumin
• 1 teaspoon of ground coriander
• 1/2 teaspoon of turmeric
• 1/4 teaspoon of cayenne pepper
• 1 Can (15 oz) of tomato(s), diced
• 1 cup of broth, vegetable
• salt and pepper, to taste
• 2 Tablespoons of olive oil
• coriander (cilantro), fresh, chopped for garnish

Instructions

1. Prepare the Rice Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and the water is absorbed. Fluff the rice with a fork and set aside.

2. Prepare the Vegetables In a large skillet or pan, heat the oil over medium heat. Add the chopped shallots (or onion) and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional 1-2 minutes until fragrant. Add the diced bell pepper and carrot to the skillet. Cook for 5-7 minutes, or until the vegetables are tender.

3. Add Spices Stir in the curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Cook for an additional 1-2 minutes to toast the spices.

4. Combine with Chickpeas and Tomatoes Add the drained chickpeas, diced tomatoes (with their juices), and frozen peas to the skillet. Stir to combine.

5. Simmer Pour in the vegetable broth, bring the mixture to a simmer, and let it cook for 10-15 minutes, allowing the flavors to meld. If needed, add more broth or water to achieve your desired consistency.

6. Combine with Rice Once the vegetable mixture is cooked, fold in the cooked rice. Mix well to ensure the rice is coated with the curry and vegetable mixture.

7. Season and Garnish Season with salt and pepper to taste. Garnish with fresh coriander.