AuthorParkash BainsCategory, , DifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time17 minsTotal Time27 mins

This is my go to recipe when I want to make a deliciously nourishing meal in under 30 minutes.

After bringing the rice to a boil, you reduce the heat down too low, set the timer, and while the rice is cooking, you can easily finish making the Masala Chickpeas & Peppers.

You don’t have to be vegetarian to love this food. It’s a fabulous Meatless Monday meal idea with lots of protein, dietary fibre, essential vitamins/minerals as well as antioxidants and anti-inflammatory spices.

Indian Vegetarian Cooking course

Turmeric Rice
 1 cup basmati rice
 2 cups water
 ½ tsp turmeric powder
 ½ tsp salt
 1 tsp olive oil
Masala Chickpeas & Peppers
 1 can (540ml or 19 oz or 2 cups) chickpeas, rinsed and drained
 2 cups chopped bell peppers (variety of colours)
 1 cup frozen green chickpeas or peas
 ½ medium onion, chopped
 ¾ cloves garlic, minced
 2 tbsp grapeseed or olive oil
 1 tsp cumin seed
 ¾ tsp salt
 ½ tsp garam masala
 ½ tsp paprika
 ½ cup coconut milk
 Handful roasted cashews
 Fresh chopped cilantro

1

Turmeric Rice
1. Rinse well and soak rice for about 15 minutes. Drain.
2. Put drained rice, water, salt, turmeric and oil into a medium pot with lid. Bring to a boil, then reduce heat to simmer. Set timer for 17 minutes, allowing rice to cook undisturbed. Remove lid and fluff rice with a fork.

2

Masala Chickpeas & Peppers
1. Heat oil in large saucepan on medium high. Add cumin. Roast the cumin for about 1 minute until it becomes a bit toasted and releases its fragrance.
2. Add chopped onion and garlic. Cook for 3-4 minutes before adding the chickpeas, peppers, spices, and coconut milk. Cook for about 6-8 minutes, depending on how you like your peppers.
3. Throw in cashews and a handful of chopped cilantro. Turn off heat.
4. Serve by arranging the turmeric rice, masala veggies, plain yogurt and shredded radish into a bowl, with a wedge of fresh lemon or lime.

Ingredients

Turmeric Rice
 1 cup basmati rice
 2 cups water
 ½ tsp turmeric powder
 ½ tsp salt
 1 tsp olive oil
Masala Chickpeas & Peppers
 1 can (540ml or 19 oz or 2 cups) chickpeas, rinsed and drained
 2 cups chopped bell peppers (variety of colours)
 1 cup frozen green chickpeas or peas
 ½ medium onion, chopped
 ¾ cloves garlic, minced
 2 tbsp grapeseed or olive oil
 1 tsp cumin seed
 ¾ tsp salt
 ½ tsp garam masala
 ½ tsp paprika
 ½ cup coconut milk
 Handful roasted cashews
 Fresh chopped cilantro

Directions

1

Turmeric Rice
1. Rinse well and soak rice for about 15 minutes. Drain.
2. Put drained rice, water, salt, turmeric and oil into a medium pot with lid. Bring to a boil, then reduce heat to simmer. Set timer for 17 minutes, allowing rice to cook undisturbed. Remove lid and fluff rice with a fork.

2

Masala Chickpeas & Peppers
1. Heat oil in large saucepan on medium high. Add cumin. Roast the cumin for about 1 minute until it becomes a bit toasted and releases its fragrance.
2. Add chopped onion and garlic. Cook for 3-4 minutes before adding the chickpeas, peppers, spices, and coconut milk. Cook for about 6-8 minutes, depending on how you like your peppers.
3. Throw in cashews and a handful of chopped cilantro. Turn off heat.
4. Serve by arranging the turmeric rice, masala veggies, plain yogurt and shredded radish into a bowl, with a wedge of fresh lemon or lime.

Turmeric Rice Bowl with Masala Chickpeas & Peppers