Marcs Chickpea Risotto Recipes

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MARC'S CHICKPEA RISOTTO



Marc's Chickpea Risotto image

Jenny of the Veggie Challenge team, loves to add chickpeas to many of her dishes. Here's one of her favourites.

Provided by VeggieChallenge

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • In a large pot with a tight fitting lid, sauté 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 Facts : Calories 596.2, Fat 11.3, SaturatedFat 1.6, Sodium 380.3, Carbohydrate 109.9, Fiber 11.6, Sugar 7.6, Protein 15.5

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