Vegetable jambalaya

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Vegetable Jambalaya
  • 2Yield
  • -1Servings+
  • 10 mPrep Time
  • 20 mCook Time
  • 30 mReady In
Print Recipe

Vegetable jambalaya

Ingredients

Nutrients

Calories
484
Protein
17.1g
Fibre
14.5g
Sodium
930.4mg
Carbohydrates
86.8g
Fat Total
10g
Saturated Fat
1.4g
Cholesterol
0mg

Step by step method

  • Step 1

    Peel and finely chop the onion. Wash and dice the pepper. Place both into a heated saucepan with the olive oil with a pinch of salt and pepper and cook for 2 minutes on a medium heat or until golden brown.

  • Step 2

    Chop the parsley and set aside.

  • Step 3

    Add in the tomatoes and 100ml water and bring to the boil.

  • Step 4

    Drain the beans and chickpeas and add to the tomatoes, another pinch of salt and stir, then simmer for 10 minutes or until the liquid has thickened and reduced to moist mix. Add the Tabasco sauce and stir in the rice gently.

  • Step 5

    Place the jambalaya onto a plate and sprinkle on the chopped parsley.

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