2 cups water
2 15 oz cans chickpeas, drained and rinsed
1/2 red onion, sliced or diced
1/2 cup diced squash-any (I've used delicata and butternut)
1 tablespoons vegetable bullion (or swap 2 cup stock for water)
2 tablespoons olive oil
1-2 teaspoon Muchi Curry powder (hotter, or use reg Indian curry + some cayenne)
cracked black pepper
1 1/2 cups brown rice (I used brown basmati)
Start water to boiling with bullion cube. Once boiling, add rice, reduce to simmer with a tight fitting lid.
While the rice is working, start oven to 350 degrees. Put the chickpeas in a roasting pan or cookie sheet, add onions, squash, oil, curry and pepper. Stir until coated evenly. Toss in the oven for 30 minutes, stirring after 15.
By now the rice should be done, remove roasting veggies, stir in case they got stuck, add the rice, stir some more, and toss back in the oven for 5 minutes.