Chickpeas in Zucchini Garlic Sauce over Cauliflower Red Rice

1 1/2 cup dry chickpeas (aka garbanzo beans)
5 cups water
1 1/2 tsp. garlic granules
2 1/2 tsp. herbes de provence
4 small zucchini, finely chopped in food processor
1 tbsp olive oil

Add all ingredients to a small crockpot and cook on high for for hours, or low for 6 to 8 hours, or to desired consistency. Serve over Cauliflower Red Rice.


Cauliflower Red Rice:

5 cups cooked red cargo rice
1 head cauliflower
1 tbsp olive oil

Finely process cauliflower. Add to previously cooked red rice and cook, covered, in the microwave for about 8-10 minutes.