- 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
- 2-3 tablespoon oil
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: approximate