Brown Rice With Cabbage And Chickpeas

Brown Rice With Cabbage And Chickpeas

Ingredients:
1 Tbsp olive oil
1 large red onion, finely chopped
5 cloves garlic, thinly sliced
12 oz (375 g) green cabbage, cut into 1-in (2.5 cm) chunks (about 6 cups)
¾ cup brown rice
2 cups water
¾ tsp salt
19 oz (540 mL) canned chickpeas, drained and rinsed
1 cup canned tomatoes, chopped, with their juice
¾ cup raisins

Directions:
1. In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently,
for 7 minutes, or until onion is tender.
2. Stir in cabbage. Cover and cook for 5 minutes, or until cabbage begins to wilt.
3. Stir in brown rice, water, and salt and bring to a boil. Reduce to a simmer, cover, and cook for 25
minutes, or until rice is almost done.
4. Stir in chickpeas, tomatoes, and raisins and bring to a boil. Reduce to a simmer, cover, and cook
for 10 minutes, or until rice is tender.