One-Pot Chickpeas and Rice

Ingredients

• 2 teaspoons extra virgin olive oil
• 1 yellow onion, peeled and diced
• 6 ounces cremini mushrooms, sliced
• ½ cup roasted red bell peppers, diced
• 4 cloves garlic, peeled and minced
• 1 teaspoon fresh thyme leaves
• ¼ teaspoon crushed red pepper, plus more to taste
• 1 cup arborio, carnaroli, or any short-grain white rice
• ¼ cup vegan white wine, or use water and juice from 1 lemon
• 3 cups water or vegetable stock
• 15- ounce can chickpeas, drained and rinsed
• 3 tablespoons plant-based butter
• ½ cup freshly grated plant-based parmesan
• Salt and pepper

Instructions

• Heat the extra virgin olive oil in a large pot over medium heat. Add the onion to the pot and cook for 3-4 minutes. Add the mushrooms and cook, occasionally stirring, for 8-9 minutes until golden brown. Adjust heat as needed.
• Add the roasted red peppers, garlic, thyme, and crushed red pepper. Season all over with salt and pepper. Cook for 1 minute.
• Add the rice to the pot and toss to coat. Season with salt. Cook for 1 minute until it begins to toast lightly.
• Pour in the wine and bring it to a boil. Cook for 1–2 minutes.
• Add water or vegetable stock and chickpeas and bring to a boil. Reduce heat to low, cover, and simmer for 20–25 minutes.
• Turn the heat to medium and partially remove the lid (the pot should be half-covered). Rapid simmer for 5 minutes.
• Turn the heat on the rice to medium-low and stir regularly. Continue simmering and stirring to cook off any excess liquid if needed. Stir in the plant-based butter and parmesan and simmer for 5-7 minutes, stirring regularly, or until the rice is tender and the liquid is absorbed. Consistency should be creamy, not soupy! Add salt if needed.
• Sprinkle a few basil leaves on top of the pot and serve immediately. Enjoy!