Brown Rice, Tomato & Chick Pea Chutney With Sweet Potato
- 1 cup of brown rice
- 10ml of olive oil
- 2 small red chilli
- 1 spring onion
- 1 tsp of red wine vinegar
- salt & pepper to taste
- 2 beaten eggs
- Handful of pumpkin seeds
- Cook the brown rice as per normal or packet instructions and allow to cool.
- Chop the red chilli and spring onion and add it to the rice
- Add the chilli, spring onion, red wine vinegar, salt and pepper to taste & turmeric to the rice.
- Heat a pan and add the oil
- Add your rice mix into the pan and immediately open a well for the 2 beaten eggs.
- Gently twirl the rice around and mix with the egg to make a fried rice combo
- Remove from the heat/stove
- Toss in a handful of pumpkin seeds into the same hot pan and roast till slightly browned.
- Serve the rice with 1/2 the pumpkin seeds in the rice mix and the other 1/2 top it off with pomegranate seeds.
Beans, using them in more ways than one!
2 cans of chick peas
1 onion roughly chopped
1 yellow pepper and 1 red pepper roughly chopped
3 cloves of garlic chopped
2 cans of tomato
Handful of chopped parsley
2 tablespoons of tomato puree
Heat a pan with oil
Add in the onion, garlic, red chilli and allow to cook slightly without turning brown
Add the cayenne pepper, cinnamon,
Add in the peppers and cook for 2 minutes, turning gently.
Add in the chickpeas
Cook for a further 2-3 minutes
Add in the canned tomatoes and top the cans up with water which you will add into the pan as well.
Lower the heat to simmer and once simmering add in your tomato puree.
Add in all the chopped parsley and allow to simmer.
Tip: Once the sauce starts to thicken, its ready to serve.
If you don’t have chickpeas you can use any canned beans.
Top one tomato can up with water and top the other one up with the liquid from the chickpeas.
2 yellow sweet potatoes (any color will do)
10 ml Olive Oil
Slice or chop the 2 washed and unpeeled sweet potatoes
Use appropriately 10 ml of olive oil (or sunflower) and sprinkle all the spices
Use your fingers to coat thoroughly
Bake for 40 minutes (depending on your stove) until cooked through and crispy.