Chickpea and Mushroom Pilaf

Ingredients:

1 teaspoon oil
1 red or yellow onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/2 teaspoon red chili flakes
1 pack of crimini mushrooms, diced
1 cup basmati rice (or any other grain)
vegetable stock
1-1/2 cup chickpeas
3 cups baby spinach
juice of 1/2 lemon
salt, to taste

1/3 cup almonds
1 cup parsley
1/4 teaspoon coriander
juice of 1/2 lemon
2 tablespoons nutritional yeast
salt and black pepper
olive oil

coconut yogurt

Cook onion and garlic in the oil. Add the carrot and cook until crisp tender. Add the spices followed by the mushrooms. When mushrooms are soft, add the rice and stock. Cover and cook until rice is tender. Stir in the chickpeas. Remove from heat and fold in the spinach, and lemon juice. Season with salt as needed.

Combine pesto ingredients in a blender and pulse until desired consistency is reached, adding more oil as needed.

Serve the pilaf with the pesto and yogurt.