Step 1

First, prepare all your ingredients. Chop all the vegetables, drain the beans and add all spices to a small bowl. This will make cooking a breeze.

Step 2

Warm the olive oil over medium-high heat in a large skillet. Add the onion and cook until translucent, stirring frequently for about 5 minutes.

Step 3

Add the ginger and garlic and sauté for 1 minute, until fragrant.

Step 4

Add the water and stir so the garlic and ginger don't burn. Add the vegetables, chickpeas and raisins, if using, and stir well.

Step 5

Now add the spices, salt and pepper and stir well, coating the vegetables.

Step 6

Pour in the vegetable broth and add the rinsed rice. Stir well, bring to a boil, then cover and turn the heat down to medium-low. Cook for 15-20 minutes, until the rice is cooked.

Step 7

Fluff the rice with a fork, then re cover the pan and let sit for 5 minutes.

Step 8

Serve with chopped cilantro and sliced almonds, if desired. Enjoy! Serve with vegan raita and naan bread.