Rice and Chickpea Casserole with Tomatoes

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Today’s recipe is vegetarian, gluten-free, easy and delicious. The morning after I made this, my six-year-old asked if she could have some of the leftovers.

Serves 4-6

Ingredients:

• 2 tablespoons oil
• 1.5 onions, chopped
• 4 cloves garlic, chopped or minced
• 1.5 cups brown or white rice
• 3 fresh, ripe tomatoes, cubed (substitute canned if you like)
• 1 can drained chickpeas, or 1.5 cups cooked chickpeas
• 1 tablespoon Tamari or soy sauce (for gluten-free)
• 3 cups vegetable broth or water

Instructions:

1. Heat oil and saute onions in a large saucepan for about 5 minutes.
2. You can saute the garlic with the onion, or add it after the rice.
3. Add rice and continue to brown, another 5 minutes.
4. Stir in the rest of the ingredients.
5. Bring to a boil, stir, and cover.
6. Lower the heat and cook for 18 minutes for white rice, 30 for brown.

Photo credit: fnogues

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