We had this for lunch yesterday and JP loved it! So here it is! It is so easy to make, especially if you se canned chick peas. I have so much corriander in the garden and this is a great way to use it up.
Cooked short grain brown rice
1 can of chick peas (if using dried, soak 350g over night and cook as usual)
2 large onions-finely chopped
6 tbsp olive oil4 cloves garlic, crushed
450 gr fresh tomatoes, skinned and sliced
3 tbsp chopped fresh coriander
2 tbsp lemon juice
Fry the onion in the olive oil in a large sauce pan, until soft-about 10 mins. Add the garlic, chick peas and tomatoes and cook for a further few mins until they are nice and hot. Use a fork and lightly mash the chick peas, then stir in the coked rice, coriander and lemon juice, Season to taste with salt and pepper.
Cooked short grain brown rice
1 can of chick peas (if using dried, soak 350g over night and cook as usual)
2 large onions-finely chopped
6 tbsp olive oil4 cloves garlic, crushed
450 gr fresh tomatoes, skinned and sliced
3 tbsp chopped fresh coriander
2 tbsp lemon juice
Fry the onion in the olive oil in a large sauce pan, until soft-about 10 mins. Add the garlic, chick peas and tomatoes and cook for a further few mins until they are nice and hot. Use a fork and lightly mash the chick peas, then stir in the coked rice, coriander and lemon juice, Season to taste with salt and pepper.
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