(Serves 4 – 30 min. prep + 40 min. to cook)

Jenny of the Veggie Challenge team, loves to add chickpeas to many of her dishes. Here’s one of her favourites.


1 large onion, chopped
2 cups brown rice
2 tablespoons oil
1 (28 oz/796ml) can of tomatoes
2 cups water
1 (19 oz/540ml) can chickpeas, drained and rinsed (or 2 cups cooked)
3 cups chopped vegetables (carrots, celery, parsnip, zucchini, cabbage, etc)
Fresh parsley as garnish
2 teaspoons vegetable broth mix or one soup stock cube
Seasonings of your choice, such as oregano and basil


1. In a large pot with a tight fitting lid, sauté onion in oil.

2. When the onion becomes golden, add the rice and stir for two minutes.

3. Add tomatoes, water, strained chickpeas, vegetables, broth mix and the seasonings, and stir well.

4. Cover and simmer until the rice is cooked (about 40 minutes). You may want to uncover towards the end to reduce the liquid, if necessary.

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