Ingredients
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2 tablespoons (30 ml) Olive Oil
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1 small Onion
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1 Bell Peppers
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2 teaspoons grated Ginger
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½ teaspoon minced Garlic
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1 small Sweet Potato
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8 ounces (225 g) fresh or frozen Cauliflower
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2 teaspoons (5 g) Garam Masala
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1 teaspoon ground Cumin
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1 teaspoon ground Turmeric
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½ teaspoon ground Cinnamon
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½ teaspoon ground Coriander
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½ teaspoon ground Cardamom
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2 cups (470 ml) Water
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2 tablespoons (12 g) vegan chicken-flavored Bouillon
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1 can (15 ounces, or 420 g) Chickpeas
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Salt
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4 to 6 cups (660 to 990 g) cooked Rice
Directions
This is made differently than a traditional biryani. Here we cook the veggies in a stew, then sandwich the stew between layers of cooked rice, instead of cooking the stew between the rice layers in the oven. It has all of the flavor, and if you have a rice cooker you won’t heat up the kitchen at all.
Steps
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1
Done
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The Night BeforeHeat the oil in a skillet over medium heat and sauté the onion until translucent, 3 to 5 minutes. |
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2
Done
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Add the bell pepper and cook for 2 minutes longer. |
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3
Done
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Store the sautéed vegetables, the grated ginger, minced garlic, and the cut-up sweet potato and cauliflower together in a large airtight container in the refrigerator. |
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4
Done
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In the MorningOil the crock of your slow cooker. Combine the sautéed vegetables, ginger, sweet potato, cauliflower, spices, water, bouillon, chickpeas, and salt in the slow cooker. |
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5
Done
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Cook on low for 7 to 9 hours. |
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6
Done
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Before ServingTaste and adjust the seasonings before serving. Spread half of the cooked rice on a platter, cover with veggie chickpea stew, and top with the rest of the rice. |
