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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 4 |
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Vegetarian version of the Spanish classic, but made with chickpeas instead of chicken. Ingredients:
1 tablespoon olive oil |
1 medium yellow onion, chopped |
1 small carrot, chopped |
2 garlic cloves, chopped |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
1/8 teaspoon saffron threads or 1/8 teaspoon turmeric |
1 (14 1/2 ounce) can diced tomatoes, with their juices |
2 cups vegetable stock |
1 small red bell pepper, seeded and chopped |
8 ounces green beans, ends trimmed and cut into 1-inch lengths |
1 (15 ounce) can chickpeas, drained and rinsed |
salt, to taste |
pepper, greshly ground if possible, to taste |
1 cup brown rice or 1 cup white rice, cooked |
3/4 cup salsa, of your choice |
1/2 cup frozen peas, thawed |
1/3 cup sliced pimento stuffed olive, drained |
Directions:
1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.
2. Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
3. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
4. About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.
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