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Sunday, 23 September 2012

Tomatoes, Chick Peas, Rice

This is another 'store cupboard' recipe, knocked up from things I had lying round. Whats really nice about this is that you can eat it hot and then stick some of it in the fridge to eat cold for lunch at work the following day. 

I tin of chick peas, drained and washed,
100g or prefluffed rice,
200ml of water,
1 stock cube,
1 onion, sliced,
3 tablespoons of olive oil,
2 cloves of garlic, crushed,
Either, half a pound of fresh tomatoes or half a tin of chopped tomatoes with most of the juice drained.
2 - 3 tablespoons of dried parsley,
2 tablespoons of lemon juice,
Salt and black pepper.

So, get the rice on the go in a pan of boiling salted water.

Fry off the onions in the olive oil until they are soft but not burnt. Add the garlic, chick peas and tomatoes and get everything nice and hot. Then, using a fork, gently fold in the cooked rice and give it all a gentle stir.

Add in the lemon juice and the parsley and stir it all up again. Season to taste and serve immediately. You can if you want, top it off with some nice cheese, but its quite substantial on its own thanks to the chick peas. Take a portion and put it in the fridge to take to work for lunch - cos it tastes yummy cold too.