• 1 large onion
• 1 large zucchini
• 1/2 cup of rice
• 2 tablespoons of tomato paste
• 1 can of crushed tomatoes
• 1 can of kidney beans
• 1 small carrot
• garlic hummus
• salt
• pepper
• tortilla chips
• 2 cloves of garlic
• olive oil

In a small sauce pan, cook 1/2 cup of rice according to directions on package. Cut up onion in large chunks. In a large pot, sauté in olive oil until translucent. Add minced garlic cloves. Some salt and pepper. Cut up zucchini into crescents and add to sauté mixture. Continue to cook until the zucchini is soft. Then add the can of beans, can of tomatoes and tomato paste. Let all cook and simmer for a few minutes. Add more salt and pepper (don't hold back on the salt, it adds a lot of flavor to this dish.) Once the rice is cooked. Add into the large pot, stir through and let sit to absorb flavor. Now grate large pieces of carrot to use as garnish on top of nachos. Place tortilla chips on plate, add heaps of nacho mixture on top. Add grated carrots, then place a large dollop of hummus.

The key to this dish is time...don't rush the cooking, the more the food sits and simmers the better the taste...makes great leftovers! Hope you enjoy. This recipe came from our friend Jeff and has been a favorite of ours and other non-veg or vegan friends as well.

Serves: 2

Preparation time: 20 min