Spiced Beans and Vegetable Rice Stew

Ingredients:

• 1 cup mixed beans (kidney beans, black beans, chickpeas, etc.), soaked and cooked
• 1 cup basmati rice, rinsed
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, sliced
• 1 zucchini, diced
• 1 cup diced tomatoes (fresh or canned)
• 4 cups vegetable broth
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon turmeric powder
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Steps:

1. In a large pot, heat olive oil over medium heat.
2. Add finely chopped onions and minced garlic. Sauté until the onions are translucent and fragrant.
3. Add diced bell pepper, sliced carrots, and diced zucchini to the pot. Cook for a few minutes until the vegetables start to soften.
4. Stir in the cumin powder, coriander powder, smoked paprika, turmeric powder, salt, and pepper. Cook for an additional minute to allow the spices to bloom.
5. Add the diced tomatoes to the pot and cook until they release their juices.
6. Pour in the vegetable broth and bring the mixture to a boil.
7. Add the soaked and cooked mixed beans to the pot. Reduce the heat to a simmer and let the stew cook for about 15-20 minutes.
8. Meanwhile, rinse the basmati rice under cold water until the water runs clear.
9. Add the rinsed rice to the stew and continue to simmer until the rice is cooked, and the stew has thickened.
10. Adjust the seasoning with salt and pepper to taste.
11. Serve the Spiced Beans and Vegetable Rice Stew hot, garnished with fresh cilantro or parsley.

Enjoy this wholesome and aromatic stew that combines the goodness of beans, vegetables, and spices for a comforting and satisfying meal.