Total Time
6hrs 15mins
Prep 15 mins
Cook 6 hrs

Vegetarian version of the Spanish classic, but made with chickpeas instead of chicken.

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.
  2. Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
  3. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
  4. About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.
Most Helpful

4 5

Not bad! Very simple to make. Not sure why it needs to be made in a crock pot for 6 hours- the flavors aren't very complicated. This was a good Sunday night dinner for me.

4 5

Quite nice! Left out carrot, peas and olives (just a taste preference on my part) and did 2C brown rice, since that's what came in the pre-steam bag. Ended up with five servings rather than four, which works very well for a week of brown bag lunches. :D

5 5

Excellent! I too, followed Kumquat's suggestions and did not use a crockpot. I used tumeric, and made a full cup of uncooked rice. We all loved it! Thanks very much for sharing it.