2 tsp each: tamari or soy sauce, lemon juice, and ketchup
1 tsp sesame oil
½ tsp cumin
¼ tsp each: onion powder and black pepper
15 oz can chickpeas, drained (about 1½ cups cooked)
1 TBS canola or avocado oil
1 TBS lime juice
¾ cup minced cilantro
¾ cup plain Greek yogurt or coconut yogurt
Instructions
Combine rice, water, garlic, ginger, turmeric and salt in a rice cooker or pot on the stove top. Cook until rice has absorbed the water and is tender.
Meanwhile stir together the tamari (or soy sauce) lemon juice, ketchup, sesame oil, cumin, onion powder and black pepper. Pour over chickpeas, stir to coat, and let rest for 15 minutes while the rice cooks.
Heat the canola or avocado oil in a skillet. Add the chickpeas with any marinade to the skillet. Cook stirring occasionally until the chickpeas are toasted and starting to brown.
Stir 1 TBS lime juice into the rice. Divide rice into 3 bowls and top with fried chickpeas, cilantro and Greek or coconut yogurt.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/turmeric-rice-with-cumin-toasted-chickpeas/