I think there’s something really comforting about a big bowl of beans and rice. There’s so many different variations from different cultures that it’s hard to choose just one to love. Fortunately for me, no one is making me choose. But if I had to, I’d probably pick this dish because I love tangy Greek tomato sauces and creamy chickpeas.
This dish is very similar to the spanakorizo I posted a while ago, but without the spinach and a little more flavorful sauce. It’s an awesome meal for the cold days of winter, especially if you’ve recently been sick and have absolutely no appetite for anything but comfort food. Maybe that’s just me. If you want to make it even more authentic, try a few cubes of this delicious vegan feta on top. You won’t regret it.
1 medium yellow onion, diced
1 medium carrot, diced finely
4 cloves garlic, minced
3 tablespoons extra virgin olive oil
1 6 ounce can tomato paste
6 cups water
1 1/2 cups brown rice
2 cups chickpeas, canned or homemade
2 tsp dried dill, or 2 tbsp fresh
1 tsp oregano
1/2 tsp cinnamon
Salt and pepper, to taste
1. Heat extra virgin olive oil over medium heat in a large pan. Sauté carrots, onions, and garlic for about 3 minutes until onions are translucent. Season with salt and pepper
2. Add tomato paste and heat for a few minutes, then stir in water, rice, chickpeas, and seasonings. Bring to a boil, then reduce heat to medium and cover for about 30 minutes, until rice is tender. Stir occasionally to prevent rice from sticking to the pan.
3. Serve with fresh pita bread, a squeeze of lemon, and a few cubes of vegan feta.