Broccoli Carrot Lemon Chickpea Rice Skillet

Ingredients

• 1½ cupsLong-Grain White Rice
• 12 ozCanned Chickpeas
• 3 cupsVegetable Broth
• 2 tbspTomato Paste
• 1 onionYellow Onion
• 3 clovesGarlic
• 1 tbspOlive Oil
• 6 ozPumpkin
• 8 ozBroccoli
• 8 ozCarrot
• 2 tbspLemon Juice
• ¾ tspTable Salt

Instructions

1. Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Drain and rinse the Canned Chickpeas. Chop the Yellow Onion, mince the Garlic, cut the Pumpkin into bite-size pieces, and prepare the Broccoli, Carrot, Lemon Juice.
2. Heat the Olive Oil in a deep skillet. Cook the Yellow Onion, Garlic, Tomato Paste, Canned Chickpeas, Pumpkin, and Broccoli, Carrot, Lemon Juice with the Table Salt for 6 minutes.
3. Stir in the Long-Grain White Rice and Vegetable Broth. Bring to a boil, reduce the heat, cover, and cook for about 22 minutes until the rice is tender.
4. Rest the covered skillet off the heat for 5 minutes, then fluff the rice and fold the vegetables through before serving.