Sunday, March 20, 2011
Chick Pea Slow Cooker Stew
1 can of chick peas
1 bag of mixed frozen vegetables, I used Asian Sensations Thai Mix
1 cup of rice, I used white
1/2 cup of onion
2 cups of carrot
1 cup of water
1 tsp of sugar
1 can of diced tomataes
3 cloves of garlic
spices to taste, I used pepper, oregeno, paprika, black pepper
1 can of tomato paste
Rinse chickpeas in cold water and drain.
Finely dice carrots, garlic and onions.
Mix all the ingredients except for the rice & frozen vegetables in the slow cooker.
Cover and cook on low heat for 6 hours.
Stir in frozen vegetables, continue to cook for another hour or until vegetables are desired tenderness.
Stir in uncooked rice for 20 minutes or until the rice is cooked.
Tip: Ensure that the stew does not dry out. If you need to add liquid, add boiling water 1/4 cup at a time.