Ingredients
-
1
-
1
-
1
-
2
-
1/2
-
1/2
-
1/8
-
1
-
2
-
1
-
8
-
1
-
-
-
1
Directions
Arroz Non Pollo, Vegetarian version of the Spanish classic, but made with chickpeas instead of chicken , Not bad! Very simple to make Not sure why it needs to be made in a crock pot for 6 hours- the flavors aren’t very complicated This was a good Sunday night dinner for me , Quite nice! Left out carrot, peas and olives (just a taste preference on my part) and did 2C brown rice, since that’s what came in the pre-steam bag Ended up with five servings rather than four, which works very well for a week of brown bag lunches 😀
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Steps
|
1
Done
|
Heat the Oil in a Large Skillet Over Medium Heat. Add the Onion and Carrot, Cover and Cook Until Softened, About 5 Minutes. |
|
2
Done
|
Stir in the Garlic, Oregano, Cumin, and Saffron or Turmeric and Cook For 2 Minutes Longer. |
|
3
Done
|
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
Done
|
About 10 Minutes Before Serving, Stir in the Salsa, Peas, Olives, and Cooked Rice and Cover. |
