Roshni’s Beetroot Chickpea Rice

• 1 cup rice
• 1 large beetroot, raw, finely chopped
• ½ cup canned chickpeas
• ¼ cup frozen peas
• 2 tbs desiccated coconut
• ½ tsp cumin seeds
• 1 tbs ginger garlic paste
• ½ cup onions, medium, finely diced
• 2 tbs oil 2 tbs coriander leaves, finely chopped
• 1 ½ cups water
• Salt to taste

1. In a pan, heat oil. Once oil is heated add cumin seeds.
2. Add ginger garlic paste and sauté for 2 mins.
3. Add diced onions and sauté for 2-3 mins until golden.
4. Add beetroot, canned chickpeas, frozen peas and sauté for 3 mins.
5. Add rice and stir for 2 mins.
6. Add salt to taste and water.
7. Cover and let it cook on simmer for 20 mins.
8. Once rice is cooked well, add desiccated coconut, and mix well.
9. Serve on a plate. Garnish with desiccated coconut and coriander.

Serve with yoghurt dip and/or chickpea salad (or other salad). Serves 2.