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2 cups brown rice, 3 cups water
4 - 6 T olive oil
1 t crushed red pepper
1 t salt
1 large onion, coarsely chopped
2-10 cloves of garlic, minced
5 medium potatoes, peeled and cut into chunks
1 29-oz can crushed or diced or whole tomatoes
1 16-oz bag cut frozen spinach
2 15-oz cans chickpeas, drained and thoroughly rinsed
tamari
Start the rice, in a rice cooker or the microwave or on the stove. I don't put salt in mine, but you can if you want to.
Heat oil in large pot or skillet. If you have a non-stick skillet you can use less oil, but don't go below 3 T or the texture will alter. Four Tablespoons is better. It's olive oil; it's good for you.
When the oil is hot enough to make a test bit of garlic or onion sizzle, put in the crushed red pepper, garlic, and onion and turn the heat down to low. Stir stuff around a bit to distribute the pepper, and then leave it alone until the onions are translucent. When they are, put in the potatoes and salt and turn the heat up a little. Stir things around and let the mixture cook until the potatoes are done. My skillet hasn't got a lid, so this takes a while. If you cover the skillet or pot, things will happen faster.
When the potatoes are tender, put in the tomatoes and the chickpeas. Uncover the pan if it was covered and turn the heat up a little. You want things to bubble faintly. If they look like they're sticking, put in a half cup or a cup of water. You want this to simmer for quite a while to soften the chickpeas and coalesce the flavors. When most of the more liquid parts have been absorbed, put in the spinach, and turn the heat up a bit more. You can cover the pan if you have a cover; if not, a bit more water is probably a good idea. Let the spinach just steam on top of everything else until it separates, and then stir it in thoroughly. Let things bubble a while longer until the sauce is thicker. Taste for seasoning and add tamari. You can add salt instead; I just like the tamari. You can also add a teaspoon of sugar if it seems too tart, and a grinding of black pepper if you like.
Homecooked chickpeas will of course work fine, as will fresh spinach and fresh tomatoes. I like this version because it's quite easy.
Serve over the rice, which will have been done for quite some time by now.
This has been a service of "when things look bad all over, feed somebody" unincorporated.
P.
4 - 6 T olive oil
1 t crushed red pepper
1 t salt
1 large onion, coarsely chopped
2-10 cloves of garlic, minced
5 medium potatoes, peeled and cut into chunks
1 29-oz can crushed or diced or whole tomatoes
1 16-oz bag cut frozen spinach
2 15-oz cans chickpeas, drained and thoroughly rinsed
tamari
Start the rice, in a rice cooker or the microwave or on the stove. I don't put salt in mine, but you can if you want to.
Heat oil in large pot or skillet. If you have a non-stick skillet you can use less oil, but don't go below 3 T or the texture will alter. Four Tablespoons is better. It's olive oil; it's good for you.
When the oil is hot enough to make a test bit of garlic or onion sizzle, put in the crushed red pepper, garlic, and onion and turn the heat down to low. Stir stuff around a bit to distribute the pepper, and then leave it alone until the onions are translucent. When they are, put in the potatoes and salt and turn the heat up a little. Stir things around and let the mixture cook until the potatoes are done. My skillet hasn't got a lid, so this takes a while. If you cover the skillet or pot, things will happen faster.
When the potatoes are tender, put in the tomatoes and the chickpeas. Uncover the pan if it was covered and turn the heat up a little. You want things to bubble faintly. If they look like they're sticking, put in a half cup or a cup of water. You want this to simmer for quite a while to soften the chickpeas and coalesce the flavors. When most of the more liquid parts have been absorbed, put in the spinach, and turn the heat up a bit more. You can cover the pan if you have a cover; if not, a bit more water is probably a good idea. Let the spinach just steam on top of everything else until it separates, and then stir it in thoroughly. Let things bubble a while longer until the sauce is thicker. Taste for seasoning and add tamari. You can add salt instead; I just like the tamari. You can also add a teaspoon of sugar if it seems too tart, and a grinding of black pepper if you like.
Homecooked chickpeas will of course work fine, as will fresh spinach and fresh tomatoes. I like this version because it's quite easy.
Serve over the rice, which will have been done for quite some time by now.
This has been a service of "when things look bad all over, feed somebody" unincorporated.
P.
