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Wednesday, September 4, 2013

Cumin Vegtables and chickpeas over brown rice


I adapted this from a similar recipe I found online

1 tablespoon of olive oil
1 large onion chopped
4-5 garlic cloves, sliced
2 teaspoons of ground cumin
1/2 to 1 teaspoon of turmeric (I don't like a lot)
1/2 teaspoons ground cardamom
1 teaspoon smoked paprika
garum masala --I just sprinkled a bit on
3 -4 cups cauliflower florets
1 cup baby carrots , sliced and or chopped
frozen baby garden peas
4 stalks of celery sliced
1/2 to 1 zucchini squash
1 can of chickpeas, drained
1 can of fire roasted diced tomato
1 can of regular diced tomatoes (if you need extra)
1 small can of tomato sauce (8 ounces)
1/2 to 1 cup of water
1 cup raisins
Cooked  brown rice

Mango Chutney is a good addition to this when serving. It is usually found in the oriental or where special sauces or vinegar and stuff is sold.

Cook your rice. While rice is cooking cook the vegetables:  I used my iron skillet--to add oil and sauté celery and onion, a few minutes then added the garlic, carrots and continue to sauté allowing the celery to get soft. Add the cauliflower, peas, and zucchini, chickpeas, seasonings, 1 can of tomatoes, the tomato sauce and raisins, and a bit of water. Stir and if it needs more liquid you can add either more water or some more canned tomatoes. Simmer for 30 or 40 minutes until veggies reach the point you like----you can add more seasonings if you wish.

Serve on top of rice and you can add some mango chutney.

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