Looking for a convenient one-pot winter warmer? This meal done in the slow cooker is packed with protein as well as complex carbohydrates and fibre from the brown rice and chickpeas.
Apart from the onion, carrot and peas, chickpeas also technically contribute to your vegetable intake. Each serving provides approximately 2 out of your 5 recommended vegetable serves for the day.
And olives add flavour of course, but are a healthy source of monounsaturated fats to boost heart health.
Choose reduced sodium stock (or better yet, make your own from chicken carcasses and veggie scraps if you have the time).
- serves 4 -
¾ cup brown rice (Sunrice makes a lovely low GI brown rice)
¾ cup dried chickpeas
1 medium onion, chopped
1 cup chopped carrot
1 cup frozen peas
1 tsp smoked paprika
½ tsp chilli flakes (optional)
Freshly ground black pepper, to taste
500g skinless chicken thighs
¼ cup chopped fresh parsley
8 kalamata olives, sliced
4 cups chicken stock
1. Add all ingredients except for the stock in the base of a slow cooker.
2. Pour over the stock and cook on low for 7-9 hours.
Recipe is suitable to freeze.