This recipe is filling and satisfying hot in a bowl alone, warm in a wrap, or cold mixed in a salad.
This throw together recipe is perfect if you have leftover rice and a can of chick peas. I like to focus on easy vegan and vegetarian meals that are low stress, low budget, yet big on flavor. Note this is OIL FREE. Feel free to play around with the measurements. If you like one item more than another add more of it. Reduce or eliminate what you don’t like. Food should make you happy.
INGREDIENTS
- 1 cup brown rice
- 1 cup chickpease
- 1 cup spinach
- 2 apples (your choice of green or red)
- 1-2 tbs. minced garlic
- 2 tbs. tamari
- 2 tsp. black pepper
- 2 tbsp. fennel seeds
- 2 tbsp. dried rosemary
Watch how quick and easy it is to make.
HOW TO MAKE IT:
- Mince garlic
- Pre-cook chickpeas & rice
- Rough chop apple and spinach
- Start with the garlic on a medium flame, let it cook about two minutes before adding the rosemary and fennel.
- Add the chickpeas with a bit of liquid instead of oil.
- Add your desired amount of black pepper.
- Let it simmer for a about three to five minutes.
- Now add the rice. If it seems to dry add a little bit of water to keep the food from sticking to the pan.
- Next add the apples. Mix for about two to three minutes before adding the spinach.
- The spinach is added last so that it’s not over cooked. Let it wilt just enough yet retain its vivid color.
- Remove the pan from the heat and serve immediately.
- This dish is also great at room temperature and even better after the flavors have mingled together. Enjoy!
Peace,
Remnants Magazine 