Chickpeas and Rice

Curry powder, 1.50 tsp
Turmeric, ground, 1 tsp
Olive Oil, 1 tbsp
Chicken Broth, 2 cup (8 fl oz)
Raisins, 15 raisins
Carrots, raw, 0.50 cup, coarsely chopped
Swiss Chard, 1 cup, chopped (separate stems and leaves)
Eggplant, fresh, 1 cup, cubes
Onions, raw, 1 small, coarsely diced
Green Pepper (bell pepper), 0.50 cup, chopped
Zucchini, 0.50 cup, sliced
Chickpeas (garbanzo beans), 1 can
White Rice, long grain, 1 cup
Garam Masala, 1 tsp
Cumin (ground), 0.50 tsp

Use veggie broth or plain water to make truly vegetarian.

Chop all veggies so they are ready to go (fairly small pieces, but not minced). Heat wok or large pan to med-high heat. Sautee carrots, onions and peppers for about a minute or two, then toss in zuchinni and eggplant for a minute, then toss in chard stems for a minute, then chard greens. You want to stir-fry the veggies to give them good color, but definitely don't overcook. Add in raisins and rice, and broth or water, and all spices. Cover and reduce heat, simmering until rice is cooked and all water is absorbed. (cooking time depends on your rice - jasmine takes about 20 minutes). (Spice measurements are approximate; use what works for you!)

Number of Servings: 4

Recipe submitted by SparkPeople user NOVEMBRRR.