INGREDIENTS
1 cup
basmati rice
28 oz
canned tomatoes
28 oz
chickpeas
1 1/2 tsp
cumin seeds
1 tbsp
fresh ginger
1 1/2 tsp
garam masala
5 cloves
garlic
1 1/2 tsp
ground coriander
1/2 tsp
ground turmeric
4 servings
lemon wedges
1 tbsp
olive oil
3/4 tsp
sea salt
1
serrano pepper
1
yellow onion