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

Serves 4 | <40 minutes, +20 waiting


  • 1 large onion, chopped
  • 1 cup mushrooms, chopped
  • 2 tbsp olive oil
  • 2 cups brown rice, uncooked
  • 4 ½ cups water
  • 1 soup stock cube
  • 1 (19 oz/540ml) can chickpeas, drained and rinsed (or 2 cups cooked)
  • Seasonings: salt, pepper, oregano, or basil
  • 1 cup asparagus or green beans, chopped
  • Fresh Italian parsley as garnish


  1. In a large pot with a tight fitting lid, sauté onion and mushrooms in oil. When the onion becomes golden, add the rice and stir for two minutes.
  2. Add water, stock cube, chickpeas and seasonings to taste. Stir well, then cover and simmer until the rice is cooked (about 40 minutes).
  3. Near the end, stir in asparagus or green beans. Uncover to reduce the liquid, if necessary. Mix should be saucy. Garnish with parsley.