Step 1

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.

Step 2

Add the crushed tomatoes and cook another 5 minutes.

Step 3

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.

Step 4

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

Step 5

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

Step 6

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