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Arroz Non Pollo

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“Vegetarian version of the Spanish classic, but made with chickpeas instead of chicken.”
READY IN:
6hrs 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a large skillet over medium heat. Add the onion and carrot, cover and cook until softened, about 5 minutes.
  2. Stir in the garlic, oregano, cumin, and saffron or turmeric and cook for 2 minutes longer.
  3. Transfer the vegetable mixture to a lightly oiled 4 to 6 quart slow cooker. Add the tomatoes, vegetable stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover and cook on low for 6 to 8 hours.
  4. About 10 minutes before serving, stir in the salsa, peas, olives, and cooked rice and cover.

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