Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

• 1-2 cups of cooked chickpeas
• 1 yellow onion, sliced thin
• 1 red bell pepper, sliced thin
• 1/2 cup of matchstick carrots
• 2 cups of uncooked basmati rice
• 1 tbsp. of minced garlic
• 1 tbsp. of ground ginger
• 1 tbsp. of cumin
• 1 tsp. of chili powder
• 1 tsp. of cinnamon
• 1/2 tsp. of pumpkin pie spice
• 1/2 tsp. of za’atar seasoning
• 2 bay leaves
• S+P, to taste
• 2 tbsp. of olive oil
• 1 cup of raisins
• 1/2 cup of cashews, chopped
• Cilantro, for serving

How to:

• Add rice to a bowl + cover with hot water, set aside
• Heat olive oil in a stock pot over medium heat
• Add onion + S+P, cook for 3-4 minutes
• Add carrots + red pepper, cook another 3-4 minutes
• Add garlic + all spices, cook another minute
• Drain rice + add to pot along with 1/2 the raisins + four cups of water
• Bring to a boil, reduce heat, cover + simmer for 30 minutes or until rice is cooked
• Serve warm with more raisins + cashews + cilantro
• Eat slowly over like three days + turn into a basmati rice grain

Adapted from here!