A tasty, filling and quick meal which is easy to make with cupboard essentials.
- 300 g Brown Rice White rice can be used, but lower cooking time accordingly
- 1 large tin Chickpeas Drained
- 1 large tin Kidney Beans Drained
- 1 White Onion
- 8 White Mushrooms
- 50 g Frozen Peas
- 3 cloves Garlic
- 2 tbsp Soy Sauce
- 1 tin Chopped Tomatoes
- 2 tsp Oregano
- 1 tsp Thyme
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Cumin Powder
- 1 tsp Paprika
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 5 Water or Vegetable Stock
- 1 tbsp Tahini
Sautee chopped onions in a little oil or water until transluscent.
Add mushrooms and garlic and sautee until cooked.
Add tinned tomatoes and cook for 5 minutes.
Add soy sauce and spices and stir well. Add rice and stock/water and stir well.
Cook uncovered in large frying pan until liquid has evaporated and rice is cooked. More water or stock may need to be added.
Add drained kidney beans and chickpeas and cook for another two minutes.
Once beans are cooked through, and ready to be served add a tbsp of tahini and mix well. Serve with green vegetables.