Jumbalya

Ingredients

1–2 tbsp extra virgin olive oil
1/2 onion, chopped
2 cloves of garlic, minced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 carrot, peeled and chopped
1 14-ounce can crushed tomatoes (400 g)
2 tbsp tamari or soy sauce
2 tsp dried oregano
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin powder
1 tsp paprika
1/8 tsp ground black pepper
1/8 tsp cayenne powder
1 cup uncooked rice (200 g), I used short grain white rice
3 cups water or vegetable stock (750 ml)
1 cup canned or cooked chickpeas (180 g)
1 cup canned or cooked kidney beans (180 g)
Chopped fresh parsley for garnish (optional)

Instructions

Add the oil to a skillet or large pot and when it’s hot add the veggies and cook over medium-high heat for 5 minutes.

Add the crushed tomatoes and cook another 5 minutes.

Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or vegetable stock and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.

Add the chickpeas and beans, stir and cook 1 to 2 minutes more.

Serve with some chopped fresh parsley on top (optional).

Keepleftovers in the fridge in a sealed container for 5-7 days.

Notes

Oil is optional, you can sautée the veggies in some water or vegetable stock, and then add 2 tbsp of tahini if you want when you add the legumes (step 4).

Use any veggies, spices or legumes you like.

Feel free to use fresh tomatoes instead of canned tomatoes. If the rice is too dry, add more liquid (water or vegetable stock).

Add salt instead of the tamari or soy sauce if you don’t eat soy.

The classic recipe is made with long grain rice, but I used what I had on hand. Use any type of rice you prefer.

Nutritional info has been calculate by using 1 tbsp of extra virgin olive oil and water instead or vegetable stock.