Heart Healthy Jambalya

Ingredients

• 1/2 onion, we used red onion
• 2 cloves of garlic
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 carrot
• 1 14-ounce can chopped tomatoes 
• 2 tbsp tamari, coconut aminos or soy sauce
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin powder
• 1 tsp paprika
• 1/8 tsp ground black pepper
• 1/8 tsp cayenne powder
• 1 cup uncooked rice of choice
• 3 cups water or vegetable broth
• 2 tbsp tahini (optional)
• 1 cup canned or cooked chickpeas
• 1 cup canned or cooked kidney beans
• Chopped fresh parsley for garnish

Instructions

1. Add the chopped veggies to a skillet or a large pot with some water and cook over medium-high heat for 5 minutes. Add more water if needed. Feel free to sauté the veggies in some oil if you want, but omit the tahini.
2. Add the chopped tomatoes and cook another 5 minutes.
3. Add the tamari or soy sauce and the spices and stir. Then add the rice and the water or broth and bring to a boil. Cook over medium-high heat for 15 minutes or until the rice is cooked.
4. Add the tahini (optional), chickpeas and beans, stir and cook 1 to 2 minutes more. Salt and Pepper to taste.
5. Serve with some chopped fresh parsley on top (optional).
6. Keep the vegan jambalaya in the fridge in a sealed container for 4 to 5 days.

 Notes

• Use any veggies, spices or legumes you like.
• Feel free to use fresh tomatoes instead of the chopped canned tomatoes.
• The classic recipe is made with long grain rice, but you can use any type of rice you prefer.

---