This recipe can be served as a main course or as a side dish as part of a bigger meal. Recipe from La Dolce Vegan: Vegan Livin’ Made Easy, published by Arsenal Pulp Press.
In a large saucepan on medium-high heat, sauté the onions in oil until translucent. Add the garlic, cinnamon, turmeric, pepper, ginger, and salt; sauté for 1-2 minutes, stirring often to avoid sticking.
Add the carrots, chickpeas, lentils, rice, and water. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes, or until rice is cooked.
Turn off heat, stir in the tomatoes, peas, and mint and let stand for 5 minutes before serving. Serve with a dollop of soygurt. Makes 2 large or 4 small servings.