2 tablespoons oil
1 onion, chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dry ground ginger
1 clove garlic, minced
1 cup rice
2 cups vegetable broth or water
1 green pepper, chopped
1 tomato, chopped
1 cup corn kernels
1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups home cooked)
salt and pepper, to taste
1. Preheat oven to 375 degrees F. Cook onion in oil for a few minutes over medium heat until almost golden. Add spices, garlic, and rice and cook until golden.
2. Add hot broth or water. Bake or simmer on stove for 20 minutes. Add pepper, tomato, corn, and chickpeas.
3. Cook another 15 minutes in oven or on stovetop.
This is a good campfire recipe and tastes really good after a hard day canoeing.