Ingredients

1 teaspoon olive oil

2 roasted red onion, quarters, chopped

3 roasted garlic cloves, peeled and mashed

2 carrots, peeled halved lengthwise, thinly sliced (1 cup)

1/2 cup water

2 cans (14 1/2-ounces) stewed tomatoes, chopped, juice reserved

3 cups chicken broth

1 cup diced cooked ham

3 cups cooked rice

1 1/2 cups drained and rinsed chickpeas

1 Tablespoons lemon juice

Preparation

  1. Heat oil in a large saucepan or Dutch oven over low heat. Add onion and garlic. Cook, stirring occasionally, for 3 minutes. Add carrots and water; cover cook until softened, about 5 minutes.

  2. Raise the heat to medium. Stir in tomatoes with their juice, broth and tomato sauce. Bring to a boil Reduce heat to low. Simmer, un-covered, for 10 minutes.

  3. Stir chicken, ham, rice and rice and chickpeas. Cook 5 minutes longer or until chicken and ham are heated through. Stir in lemon juice and serve.