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Tuesday, July 28, 2009

Oriental chickpeas and rice



1 can of chickpeas
1/2 of a large purple onion
1-2 tab minced garlic
assorted little red, yellow, orange peppers (bell type--miniture)
1/2 of a large yellow bell pepper
few tablespoons of sundried tomatoes packed in oil
soy sauce
balsamic vinegar
fresh spinach
salt
pepper
cayenne
rice

Cook rice. While rice is cooking saute the onion , garlic, and peppers. Add sundried tomatoes. Sprinkle on soy sauce and balsamic vinegar to taste. (I cooked my spinach separately and then added it). Add chickpeas, cayenne pepper and salt and pepper to taste. Simmer until flavors blend nicely. Serve over rice.

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