Vegan Chick-Peas and Brown Rice

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READY IN: 1hr 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse the rice thoroughly. In a large bowl, allow the rice to soak for as long as possible. If you don't have time for this step, the rice will be perfectly fine to eat, it's just a bit chewy. My kids find the rice more palatable if it has soaked for quite a while. I usually put it on to soak right after breakfast.
  • An hour or so before you plan to cook dinner, pour off the soaking water and cook the rice however you normally do so. I use a rice cooker and would use 4 cups of water to cook 2 cups of brown rice.
  • Heat the oil in a large non-stick fry pan over medium high heat. Add the onions. Cook and stir frequently for 2 minutes, or until tender. Add the red peppers. Stir for 2 minutes. Add the cabbage and garlic. Stir fry an additional 4 minutes.
  • Stir in the tomatoes, chick-peas and vinegar. Reduce heat to low and simmer for 8 to 10 minutes, or until the liquid released from the tomatoes is slightly reduced. Stir in the kidney beans, cook for 2 minutes or until heated through.
  • Sprinkle the parsley over all, serve with the brown rice.
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