Marc's Chickpea Risotto

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    large onion, chopped
  • 2
  • 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
  • 2
    teaspoons instant vegetable broth mix or 1 vegetable stock cube
  • herbs (such as oregano and basil)
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DIRECTIONS

  • In a large pot with a tight fitting lid, sauté onion in oil.
  • When the onion becomes golden, add the rice and stir for two minutes.
  • Add tomatoes, water, strained chickpeas, vegetables, broth mix and the seasonings, and stir well.
  • 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.
  • Source: Vegetarian Tastes of Toronto, p. 83.
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