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)
Instructions
- In a large pot with a tight fitting lid, saute onion in oil.
- When the onion becomes golden, add the rice and stir for two minutes.
- Add tomatoes, water, strained chickpeas, vegetables, broth mix and the seasonings, and stir well.
- 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.
- Source: Vegetarian Tastes of Toronto, p. 83.
Nutrition & Diet Analysis (per serving)
450
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).