“Vegan Pakistani Lunch: Mouthwatering Spiced Rice & Chickpea Pilaf with Fresh Herbs”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup basmati rice 2 tablespoons olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1 can (15 ounces) chickpeas, drained and rinsed 2 cups vegetable broth 1/2 cup fresh cilantro, finely chopped 1/2 cup fresh mint, finely chopped Salt to taste Pepper to taste

Instructions

1. a. Rinse the basmati rice under cold water until the water runs clear. Drain and set aside. b. In a large saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. c. Stir in garlic, cumin, coriander, turmeric, cinnamon, and cardamom. Cook for 1 minute, stirring constantly to prevent burning. d. Add the drained chickpeas and cook for another 2 minutes. e. Stir in the rinsed basmati rice and mix well, ensuring all grains are evenly coated with the spices. f. Pour in the vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until the rice is cooked through and has absorbed the liquid. g. Remove from heat and let sit for 5 minutes. Fluff with a fork, then gently fold in chopped cilantro and mint. Season with salt and pepper to taste.

Chef’s Insight

This recipe showcases the flavors of Pakistan while maintaining a vegan-friendly approach, providing an exquisite dining experience that pleases both the palate and the senses.

Notes

Feel free to adjust the spice levels according to personal preference.