Ingredients

1 cup Brown Rice

2 tablespoons Olive Oil

1 Red Onion [halved, slice thin]

2 Bell Peppers {red or yellow, seeded, sliced thin]

3 cloves Garlic [minced]

1 Ginger 1 inch piece [peeled, grated]

1 teaspoon Curry Powder

1 teaspoon Cumin

1/2 teaspoon Cinnamon

1/2 teaspoon Coriander [ground]

1/2 teaspoon Turmeric

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 can Chickpeas [ 15 oz, drained, rinsed]

1 can Tomatoes [chopped, 14.5 oz]

1/4 cup Cilantro [chopped]

Preparation

  1. In a medium saucepan, combine rice and 1 3/4 cup water and bring to a boil. Reduce heat and simmer, covered, 30 minutes. Remove from heat and keep covered until ready to eat.

  2. Meanwhile, make curry: In a large skillet over medium-high heat, heat oil. Add onion and peppers and cook, stirring occasionally, until soft, 7 to 8 minutes. Add garlic and ginger and cook until fragrant, 1 minute. Add curry powder, cumin, cinnamon, coriander, and turmeric and cook, stirring constantly, until fragrant, 2 minutes. Season with salt and pepper.

  3. Stir in chickpeas and tomatoes and bring mixture to a boil. Reduce heat to low and simmer, uncovered, until thickened, 10 minutes. Stir in cilantro and season with salt and pepper.

  4. Fluff rice with a fork and season with salt. Serve with curry and garnish with cilantro.