Slow-Cooker Tandoori Rice Bowls With Chickpeas Recipe

Cooking Directions

• STEP 1.In a slow cooker, combine rice, chickpeas, diced tomatoes, vegetable broth, onion, garlic, ginger, tandoori spice blend, and salt.
• STEP 2.Cook on low for 4-6 hours or until the rice is tender and the flavors are well combined.
• STEP 3.Stir in fresh cilantro before serving.
• STEP 4.Serve with a dollop of yogurt on top.

Cooking Tips

• You can add vegetables like bell peppers or spinach for extra nutrition.
• Feel free to adjust the spice level by adding more or less tandoori spice blend.
• Leftovers can be stored in the refrigerator for up to 3 days.

Storage and Serving

• Serve this dish as a main course or as a side dish.
• It pairs well with naan bread or a side salad.
• To reheat, simply microwave or heat on the stovetop.