Chickpeas With Rice and Vegetables

This is one of those recipes that evolved over time. It is adapted from a recipe I got from my mother-in-law many years ago. I simplified the preparation and changed some of the ingredients to match our Nutritarian eating style.

• Ready In: 1 hr 55 mins
• Serves: 6

Ingredients

• 2  large onions, thickly sliced
• 6  garlic cloves, sliced
• 1  red pepper, cut into 1-inch squares
• 1  green pepper, cut into 1-inch squares
• 2  cups raw carrots, sliced
• 1  cup  sliced mushrooms
• 1  cup  frozen peas
• 2 (15 1/2ounce) cans low-sodium chickpeas, drained and rinsed
• 15  stuffed olives
• 1  tablespoon capers
• 2  teaspoons paprika
• 1⁄2 teaspoon ground black pepper
• 1  cup  low sodium vegetable broth
• 1⁄2 cup whole grain rice (I like Lundberg Wild Blend)

Directions

1. Add all ingredients to a large pot (at least 5 qt) and mix well.
2. Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
3. Turn heat down, cover and cook on low about 70 minutes or until rice is done. Mix 2 or 3 times while cooking, adding small amounts of water if needed.