Step 1

Sauté the diced onion in 1/4 vegetable broth until translucent - about 5 to 7 minutes.

Step 2

Add the turmeric, chili powder, cumin, and cinnamon. Stir and sauté for 1 to 2 minutes.

Step 3

Add the carrots and stir to combine.

Step 4

Add the remaining 1/2 cup vegetable broth, chickpeas, diced tomatoes, and salt. Simmer for 15 minutes.

Step 5

While the chickpea stew is simmering - make your Quick-Cook Brown Basmati Rice according to package directions.

Step 6

When chickpeas stew is done, take off heat and add a squeeze of fresh lime juice and chopped fresh cilantro. Taste and adjust seasonings as necessary.

Step 7

Serve the chickpea stew over rice.