2 teaspoons olive oil
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 large red bell pepper, cut into 1/2-inch pieces
1 cup basmati rice
1-1/2 teaspoons grated lemon zest
3/4 teaspoon salt
1 can (19 ounces) chick-peas, rinsed and drained
1/3 cup chopped cilantro
1/4 cup sliced almonds, toasted
In a large saucepan, heat oil over low heat. Add onion and garlic and cook, stirring frequently, seven minutes or until tender.
Add bell pepper and rice, stirring to coat. Stir in 2 cups water, lemon zest, and salt and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes or until rice is tender.
Add chickpeas and cook three minutes to heat through. Stir in cilantro and toasted almonds at serving time.