Slow cooker Vegan Chickpeas and Rice

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

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.