Middle Eastern Rice with Black Beans and Chick Peas

350g Basmati or Jasmine Rice (700g cooked)
350g Water

3 Cloves Garlic
4 tsp Cumin
1 Tbsp Coriander
2 tsp Turmeric
1 tsp Cayenne

450g Mixed Vegetables

240g (1 can) Chick Peas, drained, rinsed
240g (1 can) Black Beans, drained, rinsed
Salt and Pepper to taste
Cilantro to garnish

Yield: Approx. 1650g

Prepare rice. Heat oil in a wok or pan. Cook garlic until translucent. Add spices and cook for a minute or two until aromatic. Add vegetables and cook completely. Combine rice, vegetables and spices and beans. Adjust seasoning as needed.