Ingredients

• 1 ½ cups water
• 1 cup long grain white rice
• ¼ cup extra-virgin olive oil
• 4 cloves garlic, pressed
• 1 Tbs ground paprika
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• ½ cup plain yogurt
• salt and ground black pepper to taste
• 4 (5 oz) fillets tilapia
• 1 (15 oz) can chickpeas, rinsed and drained
• 2 med Roma tomatoes, coarsely chopped
• 1 cup chopped fresh cilantro, divided

Directions

• Step 1
  Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with parchment paper.

• Step 2
  Bring water and rice to a boil in a medium saucepan. Cover and reduce heat to low. Simmer until tender, about 20 minutes.

• Step 3
  While the rice is cooking, mix olive oil, garlic, paprika, cumin, and cayenne pepper in a medium bowl. Pour 1 tablespoon spiced oil into a small bowl; whisk in yogurt and season with salt and pepper. Set yogurt sauce aside.

• Step 4
  Place tilapia fillets on the prepared baking sheet and rub with 2 tablespoons spiced oil.

• Step 5
  Add chickpeas, tomatoes, and 1/2 cup cilantro to the remaining spiced oil mixture; toss to coat. Pour onto the baking sheet around the tilapia. Season everything generously with salt and pepper.

• Step 6
  Roast in the preheated oven until tilapia is cooked through and flakes easily with a fork, 10 to 15 minutes, depending on size.

• Step 7
  Fluff cooked rice with a fork and divide onto 4 plates. Place tilapia on rice and spoon chickpea mixture over top. Top with yogurt sauce and remaining cilantro.