PREP:5 mins COOK:30 mins SERVINGS:2 CALORIES:414 Level:Easy

From your meal kit

1 pcs Maui Onion
3 cloves Garlic
1 Tsp Cumin
1 cup Basmati Rice
½ can Garbanzo Beans
2 cups Homemade Vegetable Broth
½ cup Parsley
1 pcs Lemon

From your pantry

3 Tbsp Olive Oil
Salt And Ground Black Pepper


Cooking Instructions



1. Bring 2 cups vegetable broth to a boil then turn the heat down low.



2. Add 1 diced onion and 2 Tbsp olive oil to a separate saucepan. Cook until onion softens, then add 3 cloves of minced garlic. Cook until golden brown.



3. Add 1 cup basmati rice, ½ can garbanzo beans, and 1 tsp cumin to the saucepan and toast on medium heat, constantly stirring for about 2 mins. Next, add 2 cups of vegetable broth. Bring everything to a boil, then turn the heat down to medium low and cook for about 20-25 minutes.



4. After the rice has cooked, zest 1 whole lemon and then juice the same lemon. Add both lemon zest and juice to the rice mixture, and season to taste with olive oil, salt, and pepper. The acidity from the lemon may alter how much salt and pepper you add to the rice.



5. To serve, divide rice into two bowls and garnish with ½ cup of chopped parsley.