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INGREDIENTS:
- ½ small onion
- 2 tbs olive oil
- 1 dessert spoon salt
- ½ to 1 tbs pepper depending on taste
- 1 tsp dried chives
- 3 tbs tomato puree
- handful dried split broad beans (washed)
- ½ large bunch coriander
- ½ cup green lentils
- small handful broken spaghetti
- 2 tbs rice
- 2 tbs flour mixed with ½ cup hot water
- 1 tbsp lemon juice
- tin chick peas
PREPARATION:
Chop onion fairly small and put in pan with 1 pint of water and 2 tbs olive oil. Add 1 dessert spoon of salt and 1 tbs pepper (or to taste). Next add 1 tsp chopped dried chives and ½ cup lentils and 3 tbs tomato puree and bring to simmering point. Add the broad beans (dried) and the coriander and ½ pint water. Leave to simmer for about 10 minutes.
Then add small handful of spaghetti broken into 1 inch pieces and 2 tbs rice and leave for a further 5-10 minutes. Then add the flour and water mixture and the lemon juice and add further water (say 1 pint and more salt and pepper if necessary).
Leave for 5-10 minutes and then add the tin of pre-cooked chick peas.
Leave for a further 10 mins or so to cook and then turn the heat source off but keep on stove and allow to reduce further.
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