Ingredients (use vegan versions):
- 200 grams button mushrooms
- 3 bunches fresh spinach
- 1 cup dry chickpeas (soak it overnight)
- 2 medium sized onions
- 8 garlic cloves (more or less to your taste)
- 1 cup rice (i used basmati)
- half cup tomato puree
- ground black pepper
- water
- 2-3 tablespoon oil
- salt
Directions:
Make sure you soak the dry chickpeas overnight otherwise
they will not cook well and become soft and nice like they
should be. In the states you have the canned ones so you
can just use that instead.
If you are using dry chickpeas, after it was soaked drain
the water and put them in a pot with fresh water, put some
salt in and some pepper and boil it, then reduce flame and
let it cook until the chickpeas are soft. Drain them and
keep aside.
Dice the onions and start frying them on medium heat.
Meanwhile peel the garlic and crush it. When the onion is
golden brown add the garlic and watch it, don't brown the
garlic it will become bitter. Wipe the mushrooms clean and
slice them, add them to the onion garlic thing and fry them
for a few minutes until they get soft. Wash the spinach and
cut it (no need to bother too much here), drain it and add
it to the mushrooms. Cover and keep cooking on low flame a
few minutes until the spinach shrinks and gets soft.
To this mixture, add the chickpeas and mix well. then add
the cup of rice, mix well again. Add two cups water (or a
little less if you like your rice less soft and mushy) and
half a cup tomato puree. Add about 3/4 tsp salt and 1/3 tsp
pepper. Bring to boil, reduce flame and cover. Cook for
about 20 minutes until rice is done.
This stuffing is really really tasty without any added
spices, but of course you can always add if you feel like
it. You can put it in capsicums/onions/tomatoes/anything and
then bake in the oven for half an hour to make the rice on
top a bit crunchy. Warmly recommended.
Serves: hmm 4
Preparation time: approximately 2 hours
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