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Middle Eastern Roasted Vegetable Rice
Ingredients
- 2 cups white basmati rice
- 16 oz eggplant, sliced into 1-inch cubes
- 2 whole carrots, scrubbed and diced into small pieces
- 1 3/4 cups chickpeas, cooked or canned and drained
- 1 1/2 tsp salt, divided
- 2 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/8 tsp black pepper
- 1/8 tsp cayenne pepper
- 1/2 cup cilantro, chopped (parsley can be subbed)
- 1/4 cup pine nuts (optional - if nut allergic omit)
- 6 tbsp olive oil, divided
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