Middle Eastern Roasted Vegetable Rice

INGREDIENTS

2 cups

white basmati rice

16 oz

eggplant, (sliced into 1-inch cubes)

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)