Tuscan rice with chickpeas and thyme

This is a super quick meal ready in 10 minutes (if you use pre made rice which I encourage you to always make more of and freeze). Because of the variety of flavours and textures and the different macronutrients this will leave you and your stomach feeling satisfied.  

A splash of olive oil

1 garlic, sliced

300g mushrooms, roughly sliced

5 tenderstem broccoli, cut into bite size pieces

A splash of water

1 cup of tinned or jarred chickpeas, drained and washed

4 or 5 sundried tomatoes, the soft ones that have been soaking in oil, roughly cut up with a pair of scissors

1 cup brown rice, cooked (I always make more rice and freeze it in portions)

1/2T fresh thyme leaves

Salt, to taste 

Use a large frying pan on a high heat, add the oil, the garlic, mushrooms and broccoli

Stir well, after a couple of minutes add a splash of water, cook for a couple of minutes more

Add the chickpeas, tomatoes, rice, thyme leaves and salt, stir well, reduce the heat and cook for another 5 minutes until all of the rice is piping hot

Serve....it's that easy!!!!!