This is a quick soup if you already have leftover cooked rice.
15 or 16 oz. can garbanzos
1 ½ c cooked brown rice
¼ cup hot water
¼ of a chopped onion
2 tablespoons nutritional yeast flakes
1 teaspoon salt
¼ cup finely chopped parsley or 1 tablespoon dried parsley
¼ cup pimentos chopped medium-small
Put garbanzos, rice, water, onion, yeast flakes, and salt into 2 quart sauce pan.
Bring to a boil over medium heat. Reduce heat to medium low, cover and cook for 10 minutes.
Add parsley and pimentos and cook 5 minutes more.
Serve immediately with sandwiches and salad.
Source: Journal of Health and Healing reprint. Recipe developed by Donna Patt.