Veggie Foodie

Ingredients:

• 2 tbsp olive oil
• 1 medium / large yellow onion, diced
• 1 large fennel bulb
• 4 garlic cloves, finely chopped
• 1 cup brown rice
• 1/2 tsp red pepper flakes
• 2 bay leaves
• Freshly cracked black pepper to taste
• 4 cups (950 ml) vegetable broth
• 1 1/2 tsp kosher salt or to taste, depending on the salt level in the vegetable broth
• 1 cup chickpeas, cooked or from a can
• 2 tbsp fresh thyme leaves
• 1/2 cup Italian flat-leaf parsley, finely chopped
• 1 to 2 cups baby spinach or kale (or other greens of choice), chopped roughly
• 1 (14.5-ounce / 410g) can crushed tomatoes
• 1 (8-ounce / 227g) can tomato sauce
• 1 to 2 tbsp fresh lemon juice

Method:

1. To the pot, add the oil and put it on sauté mode
2. Add onion, fennel, garlic and sauté for 3-4 minutes
3. Add rice, pepper flakes, bay leaves, salt, black pepper and sauté for 2 minutes
4. Add vegetable broth, chickpeas, thyme leaves, parsley leaves, spinach leaves, crushed tomatoes and tomato sauce and gently mix well
5. Cover the pot and switch it to a mode with cooking time of 15 minutes
6. When cooking is done and cooled, open pot, add lemon juice and gently mix well
7. Serve with your favorite bread

Serves: 4

Inspiration source:

https://www.rainbowplantlife.com/blog/vegan-instant-pot-fennel-chickpea-stew