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linsemerson
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PdfSoak the chickpeas for 4 hours, changing the water once halfway through. I soak them right in the crockpot to reduce dirty dishes.
Drain the soaked chickpeas and place them back in the crockpot with enough water to cover them plus a couple inches extra. Cook on high for approximately 3 hours or until tender but not mushy.
Add the can of diced tomatoes to the chickpeas.
Heat more water in a kettle
While the water heats, chop your onion, celery and carrots. Put them in a skillet with canola oil and cook on medium until they start to sweat.
Turn off heat and add the spices to the mixture, stirring to coat the veggies. Then dump all that into the crockpot.
Add the ½ cup of uncooked rice to the crockpot.
Add the better than bouillon.
Pour in enough of the hot water to cover all the ingredients plus a couple inches of extra.
Stir everything to incorporate.
Cook on high for about 2 hours or until the rice is fully cooked and the broth is thickened from the rice starch.
Add the frozen green beans and turn off the crockpot. Put the cover back on and let it sit for a few minutes. The beans will get fully heated in there quickly. If you like mushy green beans, leave the heat on for a few minutes.
Serve with a dollop of sour cream if you are ok with dairy.