Basmati Rice, Chickpeas & Toasted Almonds

• 2 teaspoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 large red bell pepper, cut into 1/2-inch pieces
• 1 cup basmati rice
• 2 cups water
• 1 1/2 teaspoons grated lemon zest
• 1/2 teaspoon salt
• 1 (19 ounce) can chickpeas, rinsed and drained
• 1/3 cup chopped cilantro
• 1/4 cup sliced almonds, toasted

1. In a medium nonstick saucepan, heat the oil over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is soft, about 7 minutes.
2. Add the bell pepper and rice, stirring to coat. Stir in the water, lemon zest and salt; bring to a boil. Reduce to a simmer, cover and cook until the rice is tender, about 15 minutes.
3. Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.

olive oil, onion, garlic, red bell pepper, basmati rice, water, lemon zest, salt, chickpeas, cilantro, almonds

Taken from www.food.com/recipe/basmati-rice-chickpeas-toasted-almonds-498789 (may not work)