1.) First, prepare all your ingredients. Chop all the vegetables, drain the beans and add all spices to a small bowl. This will make cooking a breeze.
2.) Warm the olive oil over medium-high heat in a large skillet. Add the onion and cook until translucent, stirring frequently for about 5 minutes.
3.) Add the ginger and garlic and sauté for 1 minute, until fragrant.
4.) Add the water and stir so the garlic and ginger don't burn. Add the vegetables, chickpeas and raisins, if using, and stir well.
5.) Now add the spices, salt and pepper and stir well, coating the vegetables.
6.) Pour in the vegetable broth and add the rinsed rice. Stir well, bring to a boil, them cover and turn the heat down to medium-low. Cook for 15-20 minutes, until the rice is cooked.
7.) Fluff the rice with a fork, then re cover the pan and let sit for 5 minutes.
8.) Serve with chopped cilantro and sliced almonds, if desired. Enjoy! Serve with vegan raita and naan bread.