1 tablespoon vegetable oil
1 cup water
1 (16 ounce) can garbanzo beans (chickpeas), drained
2 medium onions, cubed
1 cup fresh mushrooms, sliced
1/2 teaspoon red wine extract
1 teaspoon canned mushroom soup base
1 teaspoon dried thyme
In a large saucepan, cook the vegetable oil, water and garbanzo beans until rice begins to brown. Remove from heat and stir in onion cubes. Stir in chopped mushrooms, mushrooms, wine, thyme, soup base, red wine and thyme. Heat over medium high heat. Reduce heat to medium and simmer for 90 minutes, stirring occasionally.
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