INGREDIENTS (2–3 servings):
1 cup Premium White Jasmine rice
1 can chickpeas, drained and rinsed
2 cups vegetable broth or water
½ onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
½ tsp turmeric
½ tsp smoked paprika
2 tbsp olive oil
Salt and pepper to taste
Optional: fresh spinach, lemon wedges, fresh cilantro, toasted nuts, or a dollop of yogurt
INSTRUCTIONS
Sauté aromatics:
In a large skillet, heat olive oil over medium heat. Add onion and cook until translucent (3–4 minutes). Stir in garlic, cumin, turmeric, and paprika. Cook for 30 seconds until fragrant.
Toast the rice:
Add jasmine rice to the skillet. Stir for 1–2 minutes to coat the rice with spices and lightly toast it.
Add chickpeas and liquid:
Stir in chickpeas and pour in the broth or water. Add salt to taste. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes or until rice is tender and liquid is absorbed.
Steam & fluff:
Turn off the heat and let the pan sit covered for 5 minutes. Fluff rice with a fork.
Finish & serve:
Optional: stir in fresh spinach until wilted, squeeze in lemon juice, or top with herbs, nuts, or yogurt.