Spicy Rice Cooker Chickpeas and Rice

Here's a recipe I invented on my birthday. I wanted to cook dinner for myself, but I didn't want it to take a lot of time. Chickpeas and rice is one of my favorite meals, and inspired by How to Cook Everything Vegetarian, I added an Indian flair.

Since this was a celebration meal, I used white rice instead of brown rice. Brown rice would be easy enough to use - just soak it for a few hours before hand. This meal also includes coconut milk, which is high in calories and saturated fat. I used light coconut milk, but you could also use an equal amount of vegetable broth instead.

Spicy Rice Cooker Chickpeas and Rice

1 1/2 cups dried long grain rice

1 1/2 cups cooked chickpeas

1 14 ounce can crushed tomatoes

1 14 ounce can coconut milk

1 cup water

1/2 onion, diced

1/2 green pepper, diced

2 cloves garlic, minced

1 inch ginger, grated

1 small chili pepper, diced, seeds included

1-2 tablespoons curry powder or curry paste

pinch salt

pinch pepper

1 tablespoon olive oil

Pour olive oil into your rice cooker, and set it on the cook setting. Saute the onions and peppers for a few minutes. Sprinkle curry powder, salt, and pepper over the peppers and onions. Stir in the garlic and ginger. Saute for another minute.

Add in remaining ingredients and close the lid of your rice cooker. Cook for until the rice cooker tells you its done. Let sit warm for 15-30 minutes, and then serve hot.