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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.6
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,653.2 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 9.7 g
  • Protein: 9.9 g

View full nutritional breakdown of Slow cooker Vegan Chickpeas and Rice calories by ingredient
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Slow cooker Vegan Chickpeas and Rice

Submitted by: GEEKYPOET

Introduction

A vegan adaption of arroz con pollo A vegan adaption of arroz con pollo
Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    1/2 medium yellow onion, chopped
    2 small carrots, chopped
    2 garlic cloves, chopped
    1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    1/8 teaspoon saffron threads or turmeric
    1 (14 1/2 ounce) can diced tomatoes, with their juices
    2 cups vegetable stock
    3/4 cup bell pepper (fresh or frozen) copped
    8 ounces green beans, ends trimmed and cut into 1-inch lengths
    1 (15 ounce) can chickpeas, drained
    pepper, greshly ground if possible, to taste
    3/4 cup salsa, of your choice
    1 cup frozen peas, thawed
    12 sliced pimento stuffed olives

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 cover.

Serve over steamed brown rice

Adapted From Recipezaar.com Arroz Non Pollo #156650
1 rating

Number of Servings: 4

Recipe submitted by SparkPeople user GEEKYPOET.






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