Chickpea Pilaf

Name: Chickpea Pilaf
Ingredients: 2 garlic cloves, minced; 1 medium onion, chopped; 4 mushrooms, sliced; 2/3 cup brown rice (I like Lundberg Wild Blend); 1 (15 ounce) can low-sodium chickpeas; 1 (15 ounce) can diced tomatoes; 1/8 teaspoon cayenne pepper; 1/4 teaspoon thyme; 1 1/4 cups water; 1/2 teaspoon oil (to coat pan); 1 cup frozen green pea, defrosted

11 ingredients

6 steps

Ingredients

2 garlic cloves, minced
1 medium onion, chopped
4 mushrooms, sliced
2/3 cup brown rice (I like Lundberg Wild Blend)
1 (15 ounce) can low-sodium chickpeas
1 (15 ounce) can diced tomatoes
1/8 teaspoon cayenne pepper
1/4 teaspoon thyme
1 1/4 cups water
1/2 teaspoon oil (to coat pan)
1 cup frozen green pea, defrosted

Directions

1

Chop garlic, onions and mushrooms. Combine and set aside.
2

Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
3

Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
4

Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
5

Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
6

Add peas and heat through.