Moroccan chickpeas with forbidden rice combines classic Moroccan flavors of cumin, ginger, and cinnamon together with vegetables and topped on deliciously nutty and dense forbidden rice.
I recently created this recipe on a whim…seriously, there was almost no thought. I had cherries and slivered almonds on hand and had been making ginger and cinnamon roasted carrots throughout the week so I figured, why not throw them all together in some sort of meal instead of just a side dish.
My obsession is sweet and savory together and this dish is a perfect accomplishment of both. This can easily be made with chicken for a meat eater, which is what I did for my boyfriend. I covered chicken in spices and threw the rest of the ingredients in a crockpot and – voila!
This is a one pot meal that requires almost no prep, besides making the rice and chopped an onion and carrots. Forbidden rice is the key to making this a hearty meal. Can you tell that I’m completely obsessed with forbidden rice? If not, check out this recipe that I’ve eaten for almost two weeks straight!
I did not snap any progress photos while I made this like I normally do because it was supposed to be a test batch. Well, the test batch turned out amazing so I decided to forget the progress photos and just post the delicious finished product.
I even had this tiny wolf modeling for me.
I just can’t with that little masked face!