Vegan Cuts

Chick Peas and Vegetables

You want healthy? THIS vegetable plate is HEALTHY!

My husband and I are not vegetarians but we love our vegetables. We have our moments when we’re completely burned out on eating meat and just want fruits and vegetables to eat. Do you get that way, too?



  • 1 cup uncooked parboiled rice
  • 2 teaspoons oil
  • 2 1/4 cup chicken or vegetable broth
  • 5 to 7 button mushrooms, quartered
  • 1/4 cup red bell pepper, finely chopped

Lightly brown rice in oil over medium heat. Add broth, mushrooms and bell pepper, and bring broth to a boil. REDUCE HEAT to medium-low, cover with lid and simmer for 20 minutes. Remove from heat. Let stand covered for 5 minutes or until water is absorbed. Fluff with fork right before serving.


  • 1 1/2 cups cooked garbanzo beans
  • 1 bunch of fresh spinach, roughly chopped
  • 1 to 2 crowns of fresh broccoli, chopped into bite size pieces

For the chick peas or garbanzo beans, I happen to have had some frozen from cooking a batch last week. See the recipe, Home Cooked Garbanzo Beans or Chick Peas for cooking directions. Using canned garbanzo beans will work fine, too. Whatever you have on hand. Just heat them up and set aside.

Let’s blanch our veggies.

Fill a 5 quart cooking pot 2/3 way up with water and bring to a boil over medium high heat.
TIME SAVER: You should start this water while you’re cooking the rice pilaf.

Thoroughly rinse spinach and broccoli before blanching. Toss in 1 tablespoon of salt in the boiling water, then start with the spinach. Submerge spinach in boiling water and cook up to 2 minutes. Use a slotted spoon to scoop out spinach and set aside in a warm bowl.

Next, carefully add broccoli to the same cooking water, cook 1 to 1 1/2 minutes. Broccoli doesn’t take long at all! Scoop out with slotted spoon into the same bowl with the spinach.

Season the spinach and broccoli with salt and pepper to taste. For an extra kick, add a little ground red pepper flakes.

Pile the vegetables and chick peas on top of a bed rice pilaf, drizzle very lightly with garlic seasoned olive oil if you have any on hand. Simple extra virgin olive oil is nice, too.


Did you see these?

  • Uncle

    Add tofu, frozen snow peas if using, and water chestnuts.

  • Uncle

    Toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, 5 qt saucepan, heat oil.

  • Anne

    I adore chickpeas – just had some this morning, and yesterday for lunch! Love ‘em so much I have some ready to plant! We’ll see if that works…

  • Jill

    Oh Anne! I never thought about growing them. That’s a great idea!

    I love how it doesn’t take much to get full and stay full eating chick peas.
    It’s like their the ultimate diet legume.

  • Ivy

    I love chickpeas but never had them this way before. The dish looks stunning and it’s perfect for our event. Thanks for participating.

  • Jill

    Thank you Ivy! I can’t wait to see the roundup of recipes from Fat Chefs or Skinny Gourmets.

  • Ben

    Oh Jill, this dish looks so delicious and it is so healthy I could eat it without any guilt. Thanks for your entry, this is just amazing. Cheers!

  • Jill

    BEN! I MISS YOU MAN! You’re so busy these days, it’s hard to keep up with you.

    Thank you for stopping over! You’re doing a wonderful job on your blog – totally delicious!

  • Psychgrad

    This is a great submission for Tried, Tested and True! Thanks! I’m definitely going to be looking for the rice pilaf in an upcoming dinner.