Ingredients
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1 tablespoon olive oil
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1 medium yellow onion, chopped
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2 garlic cloves, chopped
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1/2 teaspoon dried oregano
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1/2 teaspoon ground cumin
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1 (14 1/2 ounce) can diced tomatoes, with their juices
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2 cups vegetable stock
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1 small red bell pepper, seeded and chopped
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8 ounces green beans, ends trimmed and cut into 1-inch lengths
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1 (15 ounce) can chickpeas, drained and rinsed
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salt, to taste
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pepper, greshly ground if possible, to taste
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1 cup brown rice or 1 cup white rice, cooked
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3/4 cup salsa, of your choice
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1/2 cup frozen peas, thawed
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1/3 cup sliced pimento stuffed olive, drained
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1 small carrot, chopped
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1/8 teaspoon saffron threads or 1/8 teaspoon turmeric
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.
- Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
- 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.
- About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.