Wednesday, October 16, 2013

Chickpea Vegetable Medley with Brown Rice

Recently, I did a book review on author Rebecca Joy's new book Inner Course. Her amazing journey of healing and recovery unfolds as she shares her story of being raised from birth into a religious sex cult, then finally leaving after 25 years. Not only is Rebecca's story an incredible dose of inspiration to all those who read it, but so is her secret talent of cooking.

This week I feature her delicious, mouthwatering recipe incorporating fresh vegetables, whole grains, and a few tomato products that whips up into an easy-to-make vegetable medley the whole family will love! This is comfort food at its finest without having to sacrifice your health or your waistline.

Chickpea Vegetable Medley with Brown Rice

Recipe by Rebecca Joy

1 Zucchini (cut into quarter moons)
1 red onion (chopped)
2 cloves garlic (minced)
1 bell pepper (any color, diced)
14.5 oz can diced tomatoes (low or no salt)
15 oz can tomato sauce (low or no salt)
15 oz can chickpeas (low or no salt)
1/2-1 tsp oregano
1 tsp no-salt seasoning (Mrs. Dash table blend, Spike, etc.)
1 tbsp vegetable stock (low sodium)

Cook 2 cups of brown rice according to package instructions and set aside.

Saute onions and garlic in a pan with vegetable stock (or substitute water) for 5 minutes or until onions are semi-soft. Add chopped veggies and saute for additional 15 minutes. Add tomato sauce, diced tomatoes, and seasonings and cook for an additional 10-15 minutes on medium heat.

While vegetable medley is cooking, heat chickpeas in a small pot on medium heat until boiling. Reduce heat and simmer for 10 minutes and then drain.

Add brown rice, vegetable medley, and chickpeas together in large bowl and mix. Serve immediately (use fresh cilantro as a garnish if desired).


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