Chickpea Pilaf

• 2 garlic cloves, minced
• 1 medium onion, chopped
• 4 mushrooms, sliced
• 2/3 cup brown rice (I like Lundberg Wild Blend)
• 1 (15 ounce) can low-sodium chickpeas
• 1 (15 ounce) can diced tomatoes
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon thyme
• 1 1/4 cups water
• 1/2 teaspoon oil (to coat pan)
• 1 cup frozen green pea, defrosted

1. Chop garlic, onions and mushrooms. Combine and set aside.
2. Combine rice, chickpeas, tomatoes, cayenne, thyme and water and set aside.
3. Coat bottom of large covered frying pan or dutch oven (at least 5 quarts)with oil.
4. Add garlic, onion and mushrooms. Cook until onion is soft, adding small amounts of water as needed to prevent sticking.
5. Add chickpea mixture and bring to a boil. Cover and reduce heat and simmer for 45 minutes or until rice is tender and liquid is gone.
6. Add peas and heat through.

garlic, onion, mushrooms, brown rice, chickpeas, tomatoes, cayenne pepper, thyme, water, oil, frozen green pea

Taken from www.food.com/recipe/chickpea-pilaf-511793 (may not work)