1 tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 jalapeno, seeded and chopped
1 each, stalk celery, carrot, red pepper, zucchini, chopped
1 ½ cup brown rice
3 cups water or vegetable stock, hot
1 cup tomato juice or puréed tomatoes
½ cup frozen peas
19 oz. can chickpeas, rinsed, well drained
salt and pepper to taste
2 Tbsp. coarsely chopped fresh parsley or coriander
Heat oil in large, deep skillet or Dutch oven. Add onion, garlic and jalapeno. Cook a few minutes until tender. Add celery, carrot, red pepper and zucchini. Cook gently 3 to 5 minutes. Add rice and stir with vegetables for about 1 minute. Add water or stock and tomato juice or puréed tomatoes. Bring to a boil, then reduce heat to low, cover tightly and simmer gently 40 – 45 minutes or until rice is tender. Stir in peas and chickpeas. Cover. Cook 10 minutes. Add salt, pepper and parsley or coriander. Makes 4 to 6 servings.
