
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:
- To the pot, add the oil and put it on sauté mode
- Add onion, fennel, garlic and sauté for 3-4 minutes
- Add rice, pepper flakes, bay leaves, salt, black pepper and sauté for 2 minutes
- Add vegetable broth, chickpeas, thyme leaves, parsley leaves, spinach leaves, crushed tomatoes and tomato sauce and gently mix well
- Cover the pot and switch it to a mode with cooking time of 15 minutes
- When cooking is done and cooled, open pot, add lemon juice and gently mix well
- Serve with your favorite bread
Serves: 4
Inspiration source:
https://www.rainbowplantlife.com/blog/vegan-instant-pot-fennel-chickpea-stew
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