Protein-Packed Rice with Oriental Flavors

• 3 Tbsp olive oil
• 2 medium onions
• 3 cloves of garlic
• 1 teaspoon freshly grated ginger
• 2 teaspoons curry powder
• ¼ tsp cinnamon
• 1/4 tsp cumin
• 1 star anise
• 3–4 tablespoons tomato sauce
• 1 bay leaf
• 200 g brown rice
• 100 g cooked chickpeas
• Salt and pepper, to taste
• 400 ml water
• 1 handful of raisins
• Plant-based yogurt and fresh coriander for serving (optional)

1. Sauté the finely chopped onion in a little olive oil until it becomes translucent and lightly golden. Add the grated ginger and pressed garlic, and cook for a few more minutes together with the onion.

2. Season with curry powder, cinnamon, cumin, star anise, and a bay leaf. Stir well to release the aromas, then add the tomato sauce and mix again until combined.

3. Add the brown rice and let it lightly toast in the pan, then add the cooked chickpeas, raisins, salt, pepper, and water.

4. Cover the pan and let it simmer over low heat until the water is fully absorbed and the rice is cooked through.

5. At the end, for extra freshness and flavor, serve with a little fresh coriander on top and some plant-based yogurt.