Jambalaya

Difficulty: 2/5

Preparation and cooking time: 45 minutes

Servings: 4

Cost per serving: $1.35 (total cost: $5.40)

Cost per 2000 kcal: $5.19

[Collapse]Nutrition facts per serving
CALORIES PER SERVING (kcal): 520         (calories in whole recipe: 2080)
Proteins	27%	15.5g	Protein: lysine	38%	0.7g
			Protein: methionine	30%	0.3g
			Protein: isoleucine	37%	0.6g
Carbohydrates	80%	104.2g	Fibers	33%	12.6g
			Net carbs	n/a	91.6g
			Sugars	n/a	12.6g
Fats	9%	6.2g	Omega-3	7%	0.1g
			Omega-6	10%	1.7g
			Saturated fats	n/a	0.9g
Vitamin B1	52%	0.6mg	Vitamin B2	20%	0.3mg
Vitamin B3	50%	8.0mg	Vitamin B5	35%	1.8mg
Vitamin B6	73%	1.0mg	Folate	22%	90.6μg
Vitamin A	44%	401.7μg	Vitamin C	122%	110.0mg
Vitamin E	27%	4.2mg	Vitamin K	29%	35.8μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	11%	115.3mg	Copper	76%	0.7mg
Iron	62%	5.0mg	Magnesium	41%	165.5mg
Manganese	160%	3.7mg	Phosphorus	61%	428.4mg
Potassium	20%	980.0mg	Selenium	36%	20.3μg
Zinc	29%	3.2mg	Sodium to taste

Ingredients:

• 1 medium-sized onion diced
• 4 garlic cloves minced
• 2 celery stalks diced OR 2/3 cup fennel diced
• 2 carrots diced
• 2 bell peppers diced (can be either red, orange, yellow, or green)
• 1 can (400g) crushed tomatoes
• 4 cups water OR vegetable stock
• 1 tsp dried oregano OR 1 tbsp fresh oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp ground cumin
• 1 tbsp paprika
• 1/2 tsp cayenne pepper
• 2 bay leaves
• 2 tbsp miso paste OR 2 tbsp soy sauce
• Black pepper to taste
• 1 can (240g) cooked chickpeas rinsed and drained OR kidney beans
• 2 cups brown rice

Instructions:

• In a pot, add the onion and garlic with a little bit of water to steam until soft. Then, add the celery, carrots, and bell peppers and cook until they begin to soften.
• Add the tomatoes, water, herbs, spices, miso paste, chickpeas, and rice. Stir together so that nothing sticks to the bottom of the pan right away, and bring to a boil. Then, reduce the heat, cover, and let simmer for about 15 to 20 minutes, or until the rice is cooked and the liquid is mostly absorbed. Adjust seasonings and salt if necessary.

Serving:

Serve the jambalaya in a plate. Top with fresh chives, cilantro, green onions, or parsley for added freshness. Sprinkle more cayenne for a kick of spice.