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Protein Options: Instead of chickpeas, feel free to use any other beans, or even lentils. If you’re craving meat, chicken thighs or ground beef work great and can be cooked with the vegetables.
Vegetable Choices: This recipe is highly adaptable to whatever vegetables you have on hand. Consider adding spinach, zucchini, bell peppers, or any leftover veggies you need to use up.
Spices: Feel free to play around with different spices. A bit of turmeric or curry powder can transform the flavor into a completely new dish. Add chili flakes for some heat or lemon juice to give it a fresh twist.
FAQs:
Can I use white rice instead of brown? Yes! White rice works perfectly fine in this recipe. Just adjust the cooking time as white rice typically cooks faster than brown rice.
What if I don’t have broth? You can substitute broth with water or even coconut milk for a creamy twist. If using water, consider adding a little extra seasoning or bouillon cubes for flavor.
Can I make this dish vegan? Absolutely! This dish is already vegan if you skip adding any meat. You can also swap out the butter for olive oil or plant-based butter for a fully vegan meal.
What if I don’t have frozen veggies? No worries! You can use any fresh vegetables you have on hand, just chop them into small pieces. If you have leftovers from other meals, this is a great way to repurpose them.
Can I make this in a slow cooker? Yes, you can! Add all ingredients into the slow cooker and cook on low for 4-6 hours. It’ll result in a delicious, stewed texture that’s just as comforting.
This recipe is all about making the most out of what you have, without breaking the bank. It's a reminder that good food doesn’t require an extravagant budget, just a little creativity and a lot of love.
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