The aroma of all the seasonings in this dish with lentils, chickpeas, and jasmine rice is so amazing. This dish is simple, and one of my favorites to share with loved ones, or if I’m craving some take-out; this is my go to recipe. This is a vegetarian and vegan friendly dish.

Yield: 2 servings

Ingredients:

½ cup jasmine rice

1 cup lentils

1 can chickpeas

2 tbsp. olive oil

2 garlic cloves

1 cup cauliflower

2 tbsp. golden raisins

1 roma tomato

2 tbsp. cilantro

½ tsp. cumin

1 tbsp. garam masala

½ tsp. ground ginger

1 quart vegetable stock

½ tsp. cinnamon

Salt and pepper, to taste

2 portions of naan bread

Preparation:

Wash all produce. Drain and rinse chickpeas and lentils. Chop cauliflower and tomato into small dice. Peel and mince the garlic.

Rinse the rice until the water runs clear to remove the starch. Cook per directions and set aside.

In a large skillet; heat the oil on medium high. Add the garlic and cook for one minute. Add in the tomato, cauliflower, lentils, chickpeas and all spices. Sauté for 2-3 minutes and then add the vegetable stock. Heat to boiling, then turn down the temperature to medium, cover, and cook 25 minutes. Uncover, add raisins, and cook an additional 2 minutes. Season with salt and pepper; to taste.

Serve with rice, naan, and garnish with cilantro, and enjoy!

Let me know what you think in the comments below, and happy cooking!

xoxo-Julie