Chickpeas With Rice and Vegetables

Name: Chickpeas With Rice and Vegetables
Prep time: 40 min
Cook time: 1 h 15 min
Total time: 1 h 55 min
Yield: 6 serving(s)
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 1/2 ounce) 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)

Recipe by Anne Sainz

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: 1hr 55mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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 1/2 ounce) 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

Add all ingredients to a large pot (at least 5 qt) and mix well.
Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
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.