Chickpeas With Rice And Vegetables - cooking recipe

Ingredients

2 large onions, thickly sliced
6 garlic cloves, sliced
1 red pepper, cut into 1-inch squares
1 green pepper, cut into 1-inch squares
2 cups raw carrots, sliced
1 cup sliced mushrooms
1 cup frozen peas
2 (15 1/2 ounce) cans low-sodium chickpeas, drained and rinsed
15 stuffed olives
1 tablespoon capers
2 teaspoons paprika
1/2 teaspoon ground black pepper
1 cup low sodium vegetable broth
1/2 cup whole grain rice (I like Lundberg Wild Blend)

Preparation

Add all ingredients to a large pot (at least 5 qt) and mix well.
Bring broth to a boil, stirring a few times to distribute rice and prevent sticking on the bottom.
Turn heat down, cover and cook on low about 70 minutes or until rice is done. Mix 2 or 3 times while cooking, adding small amounts of water if needed.