Crockpot Arroz non Pollo

1 tbsp Olive Oil
1 medium yellow onion, chopped
1 small Carrot, chopped
2 cloves Garlic, chopped
1/2 tsp Oregano, ground
1/2 tsp ground Cumin
1/8 tsp Turmeric
14.5 oz can diced tomatoes (with their juices)
2 cups vegetable broth
1 medium red bell pepper, chopped
8 oz. fresh green beans, ends trimed cut into 1" pieces
15.5 oz can chickpeas (drained and rinsed)
3/4 cup salsa
1/2 cupfrozen Peas, thawed
1 cup cooked brown rice (prepared separately)

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 turmeric 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, and cooked rice and cover.

Number of Servings: 4

Recipe submitted by SparkPeople user J3NN1B0T.