Beautiful beets give this dish a beautiful pinky red hue.
Preheat the oven to 375*F/190*C. Wrap the beets in foil and place in the oven Cook for 45-60 minutes, or until tender. Insert an skewer in, and if it goes in and comes out easily, remove from the oven and allow to cool.
Meanwhile, heat a medium pot over high heat. Add the oil and reduce the heat to medium high. Add in the onion and sauté for 4 minutes, or until glistening. Add in the ginger, garlic, turmeric, bay leaf, and cinnamon stick. Sauté for another one minute. Add in the rice and stir all together.
Pour in the stock or water, bring to a boil, reduce the heat to low. Cover and allow to cook for 15 minutes. Remove from the heat.
Quickly add in the chickpeas and peas and cover. Allow to rest for 5-10 minutes.
Meanwhile, remove the beets from the foil. Using a small knife, peel off the skin. It should slip off easily. Cut into small dice.
Once the rice is rested, add in the beets and the herbs. Season generously with salt and pepper. Gently fold everything together. Serve warm
This is a hearty pilau you could even serve as a vegetarian meal with a fresh side salad.
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