One-Pot Rice with Peppers & Chickpeas

🥘 Ingredients

• ground cumin 1 tsp
• sweet or hot paprika ½ tsp
• ground coriander ½ tsp
• garlic powder ½ tsp
• ground turmeric ¼ tsp
• cayenne pepper ¼ tsp
• ground cinnamon 0.12 tsp
• ground cardamom or cloves 0.12 tsp
• extra virgin olive oil 4 tbsp
• large bell peppers 2
• large yellow or red onion 1
• Kosher
• vegetable broth 1 ¾ cup
• chickpeas 2
• flat-leaf parsley or cilantro 2 handful
• fresh mint leaves 1 handful
• garlic cloves 6
• white jasmine rice 1 cup
• bay leaves 2
• large lemon 1
• garlic cloves 1-2
• good-quality creamy vegan yogurt 5 oz
• Flaky sea salt

Middle Eastern Spices

1. 1

   Prepare: ground cumin , sweet or hot paprika , ground coriander , garlic powder , ground turmeric , cayenne pepper , ground cinnamon , ground cardamom or cloves .
2. 2

   Add all the ingredients to a small ziploc bag, seal, and shake to combine. Or, add all the ingredients to a small bowl, stir well, and transfer to an airtight container.
3. 3

   Label and store on the counter or in your pantry for up to 6 months.
4. 4

   Gather: extra virgin olive oil . For the peppers & onions (from vegetable prep): large bell peppers , large yellow or red onion , Kosher salt and freshly cracked black pepper, vegetable broth , chickpeas , flat-leaf parsley or cilantro , fresh mint leaves , garlic cloves , Middle Eastern Spices (1 heaping tablespoon) (from meal prep), white jasmine rice , bay leaves . For the yogurt sauce: large lemon , garlic cloves , good-quality creamy vegan yogurt . For the for serving:: Flaky sea salt .
5. 5

   Arrange a rack in the middle of the oven and preheat to 475ºF / 245ºC.
6. 6

   Heat a 12-inch (30 cm) ovenproof sauté pan over medium-high. Add 2 tbsp of oil, and once shimmering, add the Peppers & Onions. Season with a few pinches of salt. Cook for 6-8 minutes , or until the juices have evaporated, stirring occasionally so they don’t brown too much.
7. 7

   While the peppers cook, measure out and prep everything else: Add the broth to a microwave-safe bowl. Heat for 3-4 minutes , or until near boiling. Or, heat in a saucepan on the stove. Drain and rinse the chickpeas. Chop off any tough stems from the parsley and mint; reserve a small handful of each herb for garnish.
8. 8

   Add the garlic to the pan. Cook for 2 minutes , stirring frequently. If needed, add a splash of water to scrape up any browned bits. Add the Middle Eastern Spices and cook for 1 minute, stirring constantly. Turn off the heat.
9. 9

   Add the rice on top of the cooked veggies, then pour the hot broth on top to submerge the rice. Add the bay leaves, chickpeas, 1 heaping teaspoon kosher salt, and lots of pepper, then stir. Drizzle 2 tbsp of olive oil on top. Add parsley and mint sprigs on top, carefully pressing down to submerge them into the broth.
10. 10

    Cover the pan tightly with foil or tight fitting lid. Bake in the oven for 18 minutes , or until the liquid is absorbed and the rice is tender.
11. 11

    While the rice bakes, make the Yogurt Sauce and prepare your side salad (if you’re making one). Yogurt Sauce: Zest and juice 1 lemon, then grate the garlic. In a medium bowl, combine the yogurt, garlic, lemon zest, 1 tbsp lemon juice, and a few pinches of salt and pepper. Taste, adding more lemon juice, garlic, or salt as desired. Chop the reserved parsley and mint.
12. 12

    After 18 minutes, remove from the oven and taste, ensuring the rice is tender. Place the lid back on, and rest for 5 minutes to allow the flavors to meld. Uncover; discard the bay leaves and cooked herb sprigs.
13. 13

    Serve the baked rice and chickpeas in bowls. Spoon Yogurt Sauce on each serving. Sprinkle each with a pinch of flaky sea salt and a drizzle of good-quality olive oil. Garnish with reserved parsley and mint. Serve with your side salad, if you made one.