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Ingredients

• 2 tablespoon olive oil
• 1 onion (sliced)
• 1 teaspoon fresh ginger (finely chopped)
• 1 teaspoon crushed garlic (about 2 cloves if done by hand)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 teaspoon salt
• 1 15oz can chickpeas (drained)
• a few shakes of mustard seeds
• 3 roma tomatoes (quartered)
• 1 cup jasmine rice
• 2 1/2 cups water
• pepper to taste
• Garnish
  • Fresh cut onions

Instructions

1. In a large pot heat olive oil on medium-high heat. When warm, add onions and cook for about 5 minutes till starting to turn golden-brown.
2. Add ginger, garlic, cumi, chili powder, salt, chickpeas and a few shakes of mustard seeds.
3. Reduce heat to medium low, and add tomatoes and sauté for 10 minutes.
4. Add the rice and allow to coat the rice with tomato mixture. Slowly add in water and stir. Reduce heat to low and cover till rice is tender (about 20-25 minutes).
5. Prepare to serve with fresh cut onions

Inspired by

There is no website for this recipe since it came from a book! The recipe is called ‘Tomato Rice’ on page 190 from [Ultimate Vegetarian Recipes, Dempsey Parr Book published 2000, Copyright (C) Parragon 1999], mind my poor man’s citation!

Closing

Edit: 2018.08.26: I grossly overstated the olive oil and rice, I realized this after referring to it once

I had to make a number of substitutions with the recipe since I did not have all of the ingredients. For one, cumin instead of turmeric and I added mustard seeds as well since it called for onion seeds (I know not much of a similarity). Also, original recipe called for canned tomatoes and basmati rice, and I used fresh tomatoes and jasmine rice, respectfully. Overall, I felt it turned out really well. I used half the amount of chili powder, but I would recommend using the suggested of 1 tsp in the future.

Enjoy!