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Ingredients
  • 1 tablespoon extra virgin olive oil
  • 2 medium onions, sliced
  • ½ teaspoon cumin seeds
  • 1 small red bell pepper, cut into strips
  • 1 tablespoon water
  • 3 scallions, chopped
  • 2 cans (14 to 19 ounces each) chickpeas, rinsed and drained
  • 2 cups chopped fresh basil
  • 2 cups hot cooked brown rice
  • Sprig basil, for garnish
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