Soups & Stews
Bring 2c water to boil; add rice, cover and cook on low heat for 20 minutes.
While rice is cooking, chop and prepare onion, garlic, carrot and celery.
In large pot, add onion and enough water to just cover the bottom. Allow onion to cook until softened.
Add celery, carrot and garlic to the pot, adding more water if needed to keep the vegetables from sticking. Allow to cook for a few minutes, further softening the onion and melding the flavors together.
Add chickpeas and spices, stir and cover with just enough water to keep everything together.
When rice is done cooking, add to soup with a little more water if needed. Bring everything to a boil, then simmer for 20-30 minutes, until carrots are soft.
Serve- add pepper, salt, or even a dash of cayenne pepper as preferred.
1 cup brown rice
2 cup water
1/2 onion large, yellow, diced
3 carrots large, diced
4 celery stalks, diced
3-4 cloves garlic
1 tsp dried thyme
1/4 tsp tumeric
1 bay leaf
2 cans chickpeas drained
water to cover
salt to taste (we omit)
pepper to taste (we typically add after serving)