Ingredients
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 sweet potato, scrubbed and diced
- 1 clove garlic, minced
- 1 can (14 ounces) chickpeas, drained and rinsed
- 2 teaspoon olive oil
- 1/2 teaspoon cumin
- 1 3/4 cups water
- 1 cup brown rice, cooked
- 1 cup frozen mixed vegetables
- Salt and pepper to taste
Directions
Heat oil in a large skillet over medium heat.
Add onion and cumin, and stir while cooking for 1 minute.
Add remaining ingredients. Bring to a boil, cover, and reduce heat.
Simmer for 35 minutes. Cover and let stand for 10 minutes.
Serve hot with Roasted Tofu, see Common Threads recipe.
Recipe in Action
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4 Servings
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Difficulty: Easy
Nutrition Tip 
Chickpeas are high in protein and fiber, which makes them a filling food that may help lower appetite and reduce calorie intake at meals
Ancient Egyptians used cumin during the process of mummification.
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