2heaping cups cauliflower floretscut into bite sizes, about ½ of a head
2heaping cups chopped potatocut into bite sizes, about 6 baby potatoes
1cupwater226 mL
½tspsalt
1 15-oz canchickpeasdrained, 425 g
Minted Yogurt
1cupplain Greek yogurtcan sub plant-based
½cupchopped fresh mint
Pinchof salt
Instructions
Rice Base: Set a large skillet or pot over medium heat and add butter, raisins, almonds, and spices. Cook until fragrant, about 3 minutes.
Cook Rice: Add rice and let toast for about 1 minute, then add water and salt. Cover and cook for about 12 to 15 minutes, or until rice is cooked through and water is absorbed.
Veggie Base: Set a large skillet or pot over medium heat and add butter, onion, ginger, and garlic. Cook until soft and fragrant, about 3 minutes. Add the raisins, almonds, and spices, Cook for another 3 minutes, until spices are fragrant.
Cook Veggies: Add the cauliflower, potatoes, water, and salt. Cover and cook until veggies are tender, about 20 minutes (the veggies may not be totally submerged in the water, so stir the pot every few minutes).
Finish Veggies: Once veggies are close to tender, remove lid to evaporate out any excess water. Stir in drained chickpeas.
Yogurt Sauce: While veggies cook, stir together yogurt, mint, and salt.
Assemble: If necessary, transfer rice to a large pan. Spoon veggies over the rice. Serve warm alongside the minted yogurt.