Turmeric Rice Bowl with Garam Masala Root Vegetables & Chickpeas

I am a retired photographer living in Maine next door to family and grand daughters. My hobby is cooking vegetarian and enjoy experimenting in "veganizing" meat dishes. I grow as much veges as I can.

Rice

1 ¼ cups water

½ cup brown basmati rice

¼ cup raisins

1 teaspoon extra-virgin olive oil

1 teaspoon onion powder or garlic powder

½ teaspoon ground turmeric or 1 teaspoon freshly grated turmeric

¼ teaspoon ground cinnamon

¼ teaspoon ground black pepper

⅛ teaspoon kosher salt

Vegetables & Chickpeas

2 tablespoons coconut oil or ghee

1 (15 ounce) can chickpeas, rinsed and patted dry

1 teaspoon garam masala or Indian curry powder

1 cup roasted root vegetables (see associated recipe)

1 teaspoon sugar or honey

¼ teaspoon kosher salt

¼ teaspoon ground pepper

2 tablespoons lemon juice

2 tablespoons low-fat plain yogurt or tahini

Chopped fresh herbs, such as mint, parsley and/or cilantro, for garnish

Directions at eatingwell.com

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