Slow-Cooker Middle Eastern Black Beans and Rice

This recipe is so easy and is best done in a slow-cooker so it’s twice as convenient.  Just dump everything in, leave it for about an hour, and you have a wonderful, hearty, and vegetarian dinner!

Ingredients:

2 cans of black beans (low-sodium, rinsed)

2 cans of chickpeas (rinsed)

1 can of medium black olives

1 cup white rice (or brown)

3-4 roma tomatoes, chopped

3 cups vegetable stock (low-sodium)

6 cloves of garlic, minced

1 small onion, chopped finely

2 tbsp paprika

1.5 tbsp cumin

1 tsp oregano

1 tsp coriander

2 tsp kosher salt

2 tbsp kosher olive oil

Cook the rice according to package instructions (typically, boil 1 cup rice in 2 cups vegetable broth for about 20 minutes) and set aside.  In a medium sauce pan, heat olive oil over medium high heat.  Add onions and cook until just translucent.  Add garlic and paprika (heating paprika in oil brings out its flavour).  Cook just until garlic softens and then toss in tomatoes and remaining spices.  Lower heat and cook for 2-3 minutes or until tomatoes soften.  Empty pan into slow-cooker set on high.  Add remaining 1 cup of vegetable broth, rice, beans, chickpeas, and olives.  Mix well.  Reduce slow-cooker heat to low after about a half an hour.  Mixture is ready to eat when hot, but tastes better after about an hour or two in the slow-cooker on low.  I serve it with whole-grain pita and it easily feeds 4 very hungry adults.

 

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