Marc'S Chickpea Risotto

• 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)

1. In a large pot with a tight fitting lid, saute onion in oil.
2. When the onion becomes golden, add the rice and stir for two minutes.
3. Add tomatoes, water, strained chickpeas, vegetables, broth mix and the seasonings, and stir well.
4. 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.
5. Source: Vegetarian Tastes of Toronto, p. 83.

onion, brown rice, oil, tomatoes, water, chickpeas, vegetables, parsley sprig, vegetable broth, herbs

Taken from www.food.com/recipe/marcs-chickpea-risotto-454040 (may not work)