Lemon Rice and Eggplant Chick Pea Curry

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1 1/2 cups basmati rice
• 4 cups chicken stock, divided
• 1 bay leaf, fresh or dried
• 1 lemon, zested
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cardamom, optional
• 1 tablespoon butter
• 1 medium onion, thinly sliced
• 3 cloves garlic, chopped
• 1 medium eggplant, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 1 (14-ounce) can fire roasted diced tomatoes, drained
• 1 (15-ounce) can chick peas, drained
• Salt and pepper
• 2 rounded tablespoons mild or hot curry paste
• 2 scallions, chopped
• 1/4 cup chopped roasted cashews

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