amy's rice and chickpea dish
serves 2

2 tbsp vegetable oil (i use soybean oil)
425g tin chickpeas, rinsed, drained and mashed
1 - 1.5 cups white rice
3 massel "chicken" stock cubes, dissolved in 900mL water
1/2 red capsicum, chopped
5-6 mushrooms, chopped
few broccoli florets, chopped
few green beans (optional), chopped

you should have about the same amount of each vegetable chopped. heat the oil in a frying pan, then add the rice. stir until it turns bright white then begins to brown. add the "chicken stock" and chickpeas, boil until the water is reduced and the rice is cooked. if you need more water, add it. when a tiny amount of liquid remains in the rice, add the vegetables, stir, cover, and cook for about three minutes until they are lightly steamed. eat!

.back.