For the rice: • 1 cup (190g) basmati rice, rinsed • 2 cups (480ml) water or broth • 1 large yellow onion, thinly sliced • 2 tbsp olive oil • ½ tsp cumin • ½ tsp turmeric • Salt to taste
For the crispy chickpeas: • 1 can (15 oz / 425g) chickpeas, drained and patted dry • 1 tbsp olive oil • ½ tsp smoked paprika • ¼ tsp garlic powder • Salt & pepper
For the yogurt sauce: • ½ cup plain Greek yogurt • 1 tbsp lemon juice • 1 garlic clove, grated • 1 tbsp chopped parsley or mint • Salt, to taste
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Instructions: 1. Caramelize onions: In a large pan, heat olive oil and cook onions over medium-low for 25–30 minutes until golden and sweet. Add cumin, turmeric, and salt. Stir in rice to coat. 2. Cook rice: Add water or broth, bring to a boil, cover, and simmer for 15 minutes. Let rest, then fluff. 3. Make crispy chickpeas: Toss chickpeas with oil, spices, salt, and pepper. Roast at 425°F (220°C) for 20–25 minutes until golden and crunchy. 4. Mix yogurt: Stir together yogurt, lemon juice, garlic, herbs, and salt. Chill until serving. 5. Assemble: Serve rice topped with chickpeas and drizzled yogurt. Garnish with extra herbs or lemon zest.
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