Marc'S Chickpea Risotto

Name: Marc'S Chickpea Risotto
Ingredients: 1 large onion, chopped; 2 cups brown rice; 2 tablespoons oil; 1 (28 ounce) can tomatoes; 2 cups water; 2 cups chickpeas, cooked, drained and well-rinsed (or from a can); 3 -4 cups vegetables, chopped; fresh parsley sprig; 2 teaspoons instant vegetable broth mix or 1 vegetable stock cube; herbs (such as oregano and basil)

10 ingredients

5 steps

Ingredients

1 large onion, chopped
2 cups brown rice
2 tablespoons oil
1 (28 ounce) can tomatoes
2 cups water
2 cups chickpeas, cooked, drained and well-rinsed (or from a can)
3 -4 cups vegetables, chopped
fresh parsley sprig
2 teaspoons instant vegetable broth mix or 1 vegetable stock cube
herbs (such as oregano and basil)

Directions

1

In a large pot with a tight fitting lid, saute 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.
5

Source: Vegetarian Tastes of Toronto, p. 83.