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

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.

EmilyStrikesAgain October 09, 2010

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

spurfer February 18, 2009

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.

Yaffa November 20, 2008