Basmati Rice, Chickpeas & Toasted Almonds - cooking recipe

Ingredients

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

Preparation

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.
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.
Stir in the chickpeas and cook until heated through, about 3 minutes. Stir in the cilantro and toasted almonds at serving time.