1 tbs olive oil
1 med yellow onion, chopped
1 small carrot,chopped
2 cloves garlic, chopped
1/2 tsp dried oregano
1/2 tsp ground cumin
1/8 tsp saffron threads
1 (14.5 oz) can diced tomatoes, with their juices
3 cups vegetable stock
1 small red bell pepper, seeded and chopped
8 oz green beans, ends trimmed & cut into 1″ lengths
1 (15 oz) can chickpeas, drained and rinsed
salt and freshly ground black pepper
1 cup converted OR valencia rice
3/4 cup salsa of your choice
1/2 cup frozen peas, thawed
1/3 cup sliced pimiento-stuffed green olives, drained

heat the oil in a large skillet over medium heat. add the onion and carrot, cover, and cook until softened, about 5 minutes. stir in the garlic, oregano, cumin, and saffron and cook for 2 minutes longer.

transfer the veggie mixture to a lightly oiled 4-6 qt slow cooker. add the tomatoes, stock, bell pepper, green beans, and chickpeas; season with salt and pepper, cover, and cook on LOW for 6-8 hours.

about an hour before the end of cooking time, stir in the rice, cover, and cook on LOW until tender.

about 10 minutes before serving stir in the salsa, peas, and olives, and cover. taste to adjust the seasonings before serving.

serves 4