Recipe: Arroz non Pollo (using chickpeas, no meat, crock pot)

ARROZ NON POLLO

"Slow cooking helps to deepen and enrich the flavors of this vegetarian version of arroz con pollo that tastes like the Spanish classic - but made with chickpeas instead of chicken. Turmeric may be substituted for the saffron to add color."

Slow Cooker Size: 4 to 6 quart
Cook Time: 6 to 8 hours (rice added during last hour of cooking)
Setting: Low

1 tablespoon olive oil
1 medium-size yellow onion, chopped
1 small carrot, chopped
2 garlic cloves, chopped
1⁄2 teaspoon dried oregano
1⁄2 teaspoon ground cumin
1⁄8 teaspoon saffron threads (or tumeric)
One 14.5-ounce can diced tomatoes, with their juices
3 cups vegetable stock
1 small red bell pepper, seeded and chopped
8 ounces green beans, ends trimmed and cut into 1-inch lengths
11⁄2 cups slow-cooked or one 15.5-ounce can chickpeas, drained and rinsed
Salt and freshly ground black pepper
1 cup converted or Valencia rice*
3⁄4 cup salsa of your choice
1⁄2 cup frozen peas, thawed
1⁄3 cup sliced pimiento-stuffed green olives, drained

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 and cook for 2 minutes longer.

Transfer the vegetable mixture to a lightly oiled 4- to 6-quart slow cooker. Add the tomatoes, stock, bell pepper, green beans, and chickpeas; season with salt and pepper.

Cover crock pot and cook on LOW for 6 to 8 hours.

ABOUT AN HOUR BEFORE THE END OF COOKING TIME:
Stir in the rice, cover, and cook on LOW until tender.

ABOUT 10 MINUTES BEFORE SERVING:
Stir in the salsa, peas, and olives, cover and cook on LOW for 10 minutes.

Taste to adjust the seasonings before serving.

*If you want to make this recipe with regular white or brown rice, cook the rice separately and add to the slow cooker near the end of the cooking time. You will also need to reduce the amount of stock in the recipe by one cup.

Makes 4-6 servings
Used by permission to Recipelink.com from Harvard Commons Press
Adapted from source: Fresh from the Vegetarian Slow Cooker by Robin Robertson