Chickpeas With Rice and Vegetables

Submitted 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
• Ingredients: 14
• 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 1/2 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

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.