Portion Size: ½ cup mixture over ½ cup brown rice 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 cans (16 ounce) garbanzo beans	Drained and rinsed
2 teaspoons vegetable oil
1 Cup finely chopped carrots	Washed, peeled and finely chopped
2 cloves garlic	Washed, peeled, and minced
1 medium onion	Washed, peeled and diced
1 1/2 teaspoons garlic	Washed, peeled and minced
1 red bell pepper	Washed, trimmed and diced
2 tablespoons dried parsley
2 cups vegetable broth
1 (6 oz.) tomato paste
1/4 teaspoon cayenne pepper
½ teaspoon paprika
2 teaspoons basil
½ teaspoon salt
4 cups prepared brown rice
½ cup shredded low fat cheddar cheese	For vegan: use vegan cheddar cheese

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat oil in pan over medium high heat. Add onion and garlic. Cook until tender.
2	Add garbanzo beans, carrots, red bell pepper, parsley, vegetable broth, tomato paste, cayenne pepper, paprika, basil and salt.  Stir. Bring to boil. Reduce heat and simmer 20 minutes until tender.	Cook until internal temperature reaches 165°F. (minimum)
3	Serve warm over rice. Top with cheese.