Curried Sweet Potato and Chickpea Pilaf with Raisins

This curried pilaf combines tender sweet potatoes and chickpeas with fragrant spices, complemented by sweet raisins.

Ingredients

• 1 cup basmati rice
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 2 cups sweet potatoes, peeled and diced
• 1 can chickpeas, drained and rinsed
• 3/4 cup raisins
• 2 cups vegetable broth
• to taste salt and pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Rinse the basmati rice in cold water until the water runs clear and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the minced garlic, curry powder, and ground cumin to the skillet, and sauté for another minute until fragrant.
4. Stir in the sweet potatoes, chickpeas, and raisins, ensuring they are evenly coated with the spices.
5. Add the rinsed basmati rice to the skillet and stir to combine with the vegetable mixture.
6. Pour the vegetable broth into the skillet, bringing the mixture to a boil.
7. Reduce heat to low, cover the skillet, and let it simmer until the rice and sweet potatoes are tender, about 20 minutes.
8. Season with salt and pepper to taste, stirring well to mix the flavors.
9. Remove from heat, fluff the rice with a fork, and let it rest for a few minutes before serving.
10. Garnish with fresh cilantro before serving.

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