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Ingredients
- 1½ cups EcolifeⓇ Basmati Rice
- 1 can chickpeas (14 oz) drained
- 2 zucchini cut in ½” slices
- 1 red bell pepper cut into ½” chunks
- 4 large tomatoes diced
- 1 medium onion chopped
- ¼ cup olive oil
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon fine sea salt divided
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- Chopped parsley
Ingredients
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Instructions
- In a slow cooker toss together chickpeas, zucchini, pepper, tomatoes, onion, oil, garlic, cumin, coriander, ½ teaspoon salt, pepper, and pepper flakes. Cover and cook on high for 4 hours.
- In a medium saucepan combine rice, 3 cups water, and ½ teaspoon salt. Bring to a boil, cover, reduce heat to medium-low and simmer until tender, 20 minutes.
- Serve vegetables over rice and sprinkle with parsley.
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