Vegan Chick-Peas And Brown Rice - cooking recipe

Ingredients

2 cups brown rice, uncooked
water, to rinse the rice, more to soak the rice, still more to cook the rice
1 tablespoon olive oil
1/2 cup red onion, chopped
1 red bell pepper, cut into strips
1 cup cabbage, shredded
3 garlic cloves, minced
2 medium tomatoes, chopped
2 (15 ounce) cans chickpeas, rinsed and drained
2 tablespoons red wine vinegar
1 (15 ounce) can kidney beans, rinsed and drained
2 tablespoons parsley, chopped

Preparation

Rinse the rice thoroughly. In a large bowl, allow the rice to soak for as long as possible. If you don't have time for this step, the rice will be perfectly fine to eat, it's just a bit chewy. My kids find the rice more palatable if it has soaked for quite a while. I usually put it on to soak right after breakfast.
An hour or so before you plan to cook dinner, pour off the soaking water and cook the rice however you normally do so. I use a rice cooker and would use 4 cups of water to cook 2 cups of brown rice.
Heat the oil in a large non-stick fry pan over medium high heat. Add the onions. Cook and stir frequently for 2 minutes, or until tender. Add the red peppers. Stir for 2 minutes. Add the cabbage and garlic. Stir fry an additional 4 minutes.
Stir in the tomatoes, chick-peas and vinegar. Reduce heat to low and simmer for 8 to 10 minutes, or until the liquid released from the tomatoes is slightly reduced. Stir in the kidney beans, cook for 2 minutes or until heated through.
Sprinkle the parsley over all, serve with the brown rice.