basmati rice, chickpeas & toasted almonds

Mark and I have been making this recipe almost as long as we've been married...it is a total staple dinner in our house and is hearty enough to be the main dish. The basmati rice makes the house smell so good.



Here's the recipe:
2 t. olive oil
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, cut into 1/2 inch pieces
1 c. basmati rice
1.5 t. lemon zest (I skip)
3/4 t. salt
1 can chickpeas, rinsed and drained
1/3 c. cilantro (or 1 t. dried)
1/4 c. sliced almonds, toasted

1. In a large saucepan, heat oil and cook onion and garlic 7 mins. or until tender.
2. Add bell pepper and rice, stirring to coat. Stir in 2 c. water, lemon, salt, and bring to a boil. Cover and simmer 15 mins. or until rice is tender.
3. Add chickpeas at the end (3 mins.) to heat through. Stir in cilantro and almonds before serving.