Monday, January 20, 2014
Garbonzo Rice Stew
I'm trying to use the food that I have on hand, and not run to the store to buy something new all the time. I am trying not to let anything spoil in the fridge before it is used.
I cooked a crock pot full of garbonzo beans on Friday, and there were still quite a few left over today, sitting in the refrigerator waiting to be eaten. I decided that we needed some kind of soup, and that garbonzos were going to be the main ingredient. I looked around on the internet to get a few ideas, and then came up with my own recipe, based on the ingredients I had on hand, and suggestions from my kids.
We did the photo shoot before we ate. While eating, the kids and I agreed that this soup needed something else. We added some brown rice, left-over in the refrigerator, and now we think the soup is perfect. But you will have to guess what it looks like with rice added.
Garbonzo Rice Stew
1 onion, diced
3 carrots, diced,
3 garlic, minced
1Tbsp olive oil
1/2 tsp red pepper flakes
1/2 tsp cumin, ground
1/2 tsp Italian herbs
1/8 tsp tumeric
2 Tbsp LaChicky vegan/gluten-free/soy free Chicken style seasoning (or other chicken style seasoning)
1 bunch of kale, chopped
8 cups water
1 tsp salt (or less, depeding on the saltiness of your beans and your chicken-style seasoning)
6 cups pre-cooked garbonzo beans, also known as chickpeas. (If you use canned beans, you will need to decrease the salt in the recipe.)
4 cups cooked brown rice
Saute the onions, carrots and garlic in the olive oil until soft. Add the red pepper flakes, cumin, Italian herbs, tumeric, LaChicky seasoning, chopped kale, water and salt. Stir. Add the garbonzos. Scoop out 2 - 4 cups of the soup, and blend until smooth in a blender. Place back into the soup pot. Add the brown rice. Bring to a boil. Serve with bread, or crackers and mashed avocado on the side for a delicious lunch.