Rich scents and flavours abound in this simple, healthy, vegetarian dish; can be a meal for 3-4 or as a side dish for 6-8.
Place the Dainty Brown Basmati, cumin seeds, turmeric, coriander, cinnamon, chickpeas and onion in a rice cooker. Pour in the vegetable Stock and season with salt and pepper. Close lid and cook.
Preheat oven to 450*. in a large bowl, toss together the sliced carrots, olive oil, ground cumin, maple syrup, pepper flakes, and salt and pepper. Place on a lined baking sheet and roast for 25 minutes, or until the carrots char a little around the edges.
When done, Fluff the rice and serve with a generous spoonful of the carrots on top. Sprinkle with parsley to serve.
Special Touch: Great to serve with a little Lemony Tahini. Whisk together 1/4 cup/60mL Tahini, 5 tbsp water, 1 garlic clove grated, 2 tbsp lemon juice, and salt and pepper. Drizzle on top to serve.
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