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Total Time
50mins
Prep 5 mins
Cook 45 mins

Jenny of the Veggie Challenge team, loves to add chickpeas to many of her dishes. Here's one of her favourites.

Ingredients Nutrition

  • 1 large onion, chopped
  • 2 cups brown rice
  • 2 tablespoons oil
  • 1 (28 ounce) can tomatoes
  • 2 cups water
  • 2 cups chickpeas, cooked, drained and well-rinsed (or from a can)
  • 3 -4 cups vegetables, chopped
  • fresh parsley sprig
  • 2 teaspoons instant vegetable broth mix or 1 vegetable stock cube
  • herbs (such as oregano and basil)

Directions

  1. In a large pot with a tight fitting lid, sauté onion in oil.
  2. When the onion becomes golden, add the rice and stir for two minutes.
  3. Add tomatoes, water, strained chickpeas, vegetables, broth mix and the seasonings, and stir well.
  4. Cover and simmer until the rice is cooked (about 40 minutes). You may want to uncover towards the end to reduce the liquid, if necessary.
  5. Source: Vegetarian Tastes of Toronto, p. 83.