Chickpeas With Rice And Vegetables

• 2 large onions, thickly sliced
• 6 garlic cloves, sliced
• 1 red pepper, cut into 1-inch squares
• 1 green pepper, cut into 1-inch squares
• 2 cups raw carrots, sliced
• 1 cup sliced mushrooms
• 1 cup frozen peas
• 2 (15 1/2 ounce) cans low-sodium chickpeas, drained and rinsed
• 15 stuffed olives
• 1 tablespoon capers
• 2 teaspoons paprika
• 1/2 teaspoon ground black pepper
• 1 cup low sodium vegetable broth
• 1/2 cup whole grain rice (I like Lundberg Wild Blend)

1. Add all ingredients to a large pot (at least 5 qt) and mix well.
2. Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
3. Turn heat down, cover and cook on low about 70 minutes or until rice is done. Mix 2 or 3 times while cooking, adding small amounts of water if needed.

onions, garlic, red pepper, green pepper, carrots, mushrooms, frozen peas, chickpeas, olives, capers, paprika, ground black pepper, vegetable broth, whole grain rice

Taken from www.food.com/recipe/chickpeas-with-rice-and-vegetables-512970 (may not work)