)
Moroccan Chickpea Bowl with Turmeric Rice Recipe
The turmeric rice can be made on its own and added to virtually any dish—it's a healthy (and beautiful) way to make rice for all occasions!
INGREDIENTSTurmeric Rice: 1 cup basmati rice 1 tsp. Navitas Organics Turmeric Powder 1½ cups water Moroccan Medley: 2 Tbsp. olive oil 1 red onion, diced 3 cloves garlic, minced 1 Tbsp. harissa powder ¾ tsp. ground ginger ¼ tsp. ground cinnamon 1 14-ounce can diced tomatoes Sea salt and black pepper 2 cups water 1 lemon, juiced 1 pound sweet potatoes, peeled and cut into 1-inch dices 2 cups carrots, cut into ½-inch dices 1 cup zucchini, cut into ½-inch dices ¼ cup Navitas Organics Goji Berries ¼ cup dried apricots, chopped 1½ cups cooked chickpeas (or 1 15-ounce can, drained and rinsed) ¼ cup pitted green olives, sliced ½ cup cilantro, minced 1 cup coconut milk yogurt |
DIRECTIONSFirst, make the turmeric rice: in a rice cooker or on the stovetop, combine the rice, turmeric powder and water, and cook according to the manufacturer’s directions. Let the rice stand, covered, for 10 minutes after cooking, then fluff with a fork before using with the recipe. While the rice is cooking, make the Moroccan medley: Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion and saute for 5 minutes, until softened. Add the garlic and saute for a minute longer. Stir in the harissa, ginger, cinnamon, diced tomatoes, and add 1 teaspoon of salt, and ½ teaspoon ground black pepper. Cook for a minute longer. Add the water, lemon juice, sweet potatoes, carrots, zucchini, goji berries and apricots. Bring to a boil over high heat, then cover and reduce heat to low. Cook 30 minutes or until vegetables are tender. Stir in the garbanzo beans, olives and ¼ cup cilantro. Cover and cook for 5 minutes longer. Adjust seasonings if desired, then remove from heat and cover until ready to use. When ready to serve, spoon turmeric rice into a serving bowl and spoon the Moroccan medley generously on top. Finish with as much coconut yogurt as desired, and sprinkle with additional cilantro. Makes 4 servings
Submitted by Julie Morris | Luminberry |
The turmeric rice can be made on its own and added to virtually any dish – it's a healthy (and beautiful) way to make rice for all occasions!
Ingredients
- 1 cup basmati rice
-
1 tsp. Navitas Organics Turmeric Powder
- 1½ cups water
- 2 Tbsp. olive oil
- 1 red onion, diced
- 3 cloves garlic, minced
- 1 Tbsp. harissa powder
- ¾ tsp. ground ginger
- ¼ tsp. ground cinnamon
- 1 14-ounce can diced tomatoes
- Sea salt and black pepper
- 2 cups water
- 1 lemon, juiced
- 1 pound sweet potatoes, peeled and cut into 1-inch dices
- 2 cups carrots, cut into ½-inch dices
- 1 cup zucchini, cut into ½-inch dices
-
¼ cup Navitas Organics Goji Berries
- ¼ cup dried apricots, chopped
- 1½ cups cooked chickpeas (or 1 15-ounce can, drained and rinsed)
- ¼ cup pitted green olives, sliced
- ½ cup cilantro, minced
- 1 cup coconut milk yogurt
Turmeric Rice:
Moroccan Medley:
Directions
First, make the turmeric rice:
In a rice cooker or on the stovetop, combine the rice, turmeric powder and water, and cook according to the manufacturer’s directions. Let the rice stand, covered, for 10 minutes after cooking, then fluff with a fork before using with the recipe.
While the rice is cooking, make the Moroccan medley:
- Warm the olive oil in a heavy-bottomed pot over medium heat. Add the onion and saute for 5 minutes, until softened. Add the garlic and saute for a minute longer.
- Stir in the harissa, ginger, cinnamon, diced tomatoes, and add 1 teaspoon of salt, and ½ teaspoon ground black pepper. Cook for a minute longer.
- Add the water, lemon juice, sweet potatoes, carrots, zucchini, goji berries and apricots. Bring to a boil over high heat, then cover and reduce heat to low. Cook 30 minutes or until vegetables are tender.
- Stir in the garbanzo beans, olives and ¼ cup cilantro. Cover and cook for 5 minutes longer. Adjust seasonings if desired, then remove from heat and cover until ready to use.
- When ready to serve, spoon turmeric rice into a serving bowl and spoon the Moroccan medley generously on top. Finish with as much coconut yogurt as desired, and sprinkle with additional cilantro.