Name: Middle Eastern Roasted Vegetable Rice
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 8 side servings
Ingredients: 2 cups white basmati rice; 16 oz eggplant, (sliced into 1-inch cubes); 2 whole carrots, (scrubbed and diced into small pieces); 1 3/4 cups chickpeas, (cooked or canned and drained); 1 1/2 tsp salt, (divided); 2 1/2 tsp turmeric; 1/2 tsp cumin; 1/8 tsp black pepper; 1/8 tsp cayenne pepper; 1/2 cup cilantro, (chopped (parsley can be subbed)); 1/4 cup pine nuts ((optional - if nut allergic omit)); 6 tbsp olive oil, (divided)