Seldom have I created an original recipe, but this one just evolved tonight. It got a 5 Star rating from my favourite taste tester who so graciously subjects himself to my love for cooking new recipes.
These funky 'chicks' stared in astonishment and gratitude that the hen house had been spared a massacre. So in honor of this vegetarian dish I have named it ...
CHICK-LESS CHICKPEA RICE BOWL
1 Tbsp vegetable oil
1 onion chopped
2 cloves garlic minced
1/2 tsp each salt and pepper
1 Tbsp cumin
1 Tbsp coriander
Pinch of hot pepper flakes
19 oz or 540 ml canned chickpeas
28 oz or 796 ml canned diced tomatoes
2 cups cubed butternut squash
4 cups fresh spinach leaves
In a large skillet heat oil.
Saute onion and garlic until soft.
Add spices and saute till fragrant.
Add chickpeas, tomatoes and squash.
Bring to a boil,
turn down to simmer for 20 minutes.
Stir in spinach until wilted.
Spoon over brown Basmati rice.
A 'lite' Waldorf salad made a nice crunchy accompaniment. Instead of whipping cream in the dressing, I used low fat vanilla yogurt mixed with light Hellmans mayo.
" Nothing would be more tiresome
than eating and drinking
if God had not made them
a pleasure as well as a necessity."