RECIPE: Tomato garbanzo ragout over rice
You’re right: I don’t like tomatoes. But that’s just the fresh ones. If you cook them down enough into unidentifiable forms, I love them. Fab for fall.
It’s a staple in my menu. Tomato sauce + garbanzo beans. I made a huge batch and have been eating it all week. Easy. Yum. And good FOR you, too.
New this time: dried garbanzo beans. I’m trying to use more dried beans so I don’t lose the vitamin content, which can happen when they’re canned. I know, it takes longer. But the taste is worth it. Aren’t they pretty?
This recipe is one of those made up things. Well, modeled after a meal. In battling cancer, I had several surgeries. For recovery, some folks made me meals. (Ahh, so nice!). Requirements: Vegetarian. Warm. Easy to digest.
And my boss (again, kind!) made something like this: garbanzo beans, feta and onions in a tomato sauce over rice.
Fabulous. My version has evolved over time. Sometimes I add roasted garlic. Wine. Avocado. Still super simple.
I’ve since made this for three other people I know either in chemotherapy or recovering from surgery. Good vitamins. Easy on the system. Nice and comforting.
All week I’ve wanted to make this. And I haven’t. I’ve eaten dinners like carrots or cereal instead. Why?
Because I’m nuts. Currently? NaNoWriMo. A horrible name, I agree. And I blame Elizabeth entirely for this one. You may have noticed four of the five of your dear bloggers on this site are currently trapped by NaNo. But it’s not just us. Last year about 200,000 people participated.
We have 30 days to write a 50,000 word novel. Eek.
That’s roughly 1,700 words a day. About five pages (for me). With a massive work deadline and, you know, LIFE. This is a feat. There are things I am not attending to these days.
My cat. The gym. My books. Or sewing. Or painting. Or knitting. Or relationships. Social outings. Or sanity. The cleanliness of my abode. Or making proper food. Word counts come first. Who knows which distraction could derail the next great American novel?
But I managed to make my beloved dish. Finally.
Stop writing. You deserve a break anyway. And cook something lovely, too.
Rating: 5 out of 5 for a weekday din. When comparing to something fancy? A 4. Pour some more of that wine you had to open for the recipe. And who cares if you’re cooking/drinking alone. That’s what I did. Cheers.
|Tomato garbanzo ragout over rice|
- Brown rice (11/2 C dry rice)
- 1C dried garbanzo beans (or 1 can)
- 2 cans of tomatoes of your choice, standard 15oz: I choose diced or fire roasted or with spices.
- 1 can (small) of tomato paste
- 1Tbsp olive oil
- 1Tbsp balsamic vinegar
- 1 yellow onion, diced
- 2 garlic cloves, pressed, or 4 garlic cloves, roasted
- Feta cheese (amount up to you! I sprinkle on top. If you stir in, wait til the end so it doesn’t melt completely)
- Healthy dash of red wine
- Spices to taste: salt, pepper, Italian seasonings. I add a ton. Add per your preference.
- 1 avocado, sliced
- If you are using dried beans: Prep them first. Let them soak overnight or during the day you”’ be cooking. Drain. Add back to pot with fresh water and boil, then simmer, for an hour to an hour and a half. Then add to your sauce.
- Start rice. I throw mine in the rice cooker. (Thanks for the prodding to get one, JT!) Brown rice will take about 40 minutes.
- In a large skillet, cook onions and raw garlic in vinegar and olive oil until onions are clear.
- Add tomatoes and paste.
- Add wine, roasted garlic and spices and simmer until tomatoes have broken down . Add more spices to taste, if necessary.
- Add garbanzo beans and feta (if you’re not sprinkling it on top).
- Serve over rice.
- Top with feta and slices of avocado.