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Categories:
onions garlic thyme oregano chickpeas rice brown corn tomato paste lemon juice salt red hot pepper sauce black pepper
Viewed: 33 - Published at: 6 years agoIngredients
- 1 cup onions chopped
- 1 tablespoon garlic minced
- 1 1/2 teaspoons thyme
- 1 1/2 teaspoons oregano fresh, minced
- 8 cups escarole coarsely chopped
- 2 1/2 cups chickpeas (garbanzo beans) dried, soaked
- 1/4 cup rice brown, uncooked
- 1 cup corn canned, or frozen
- 2 tablespoons tomato paste
- 2 tablespoons lemon juice
- 1 1/2 teaspoons salt
- 1/4 teaspoon red hot pepper sauce
- 1 x black pepper
Method
- In a 6 to 8 quart pot heat 1/2 cup water until simmering, add onion, garlic, thyme and oregano and cook until onion is wilted.
- Add escarole, chickpeas, rice and 10 cups of water or vegetable stock, cover and bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Stir in corn, tomato paste and lemon juice and return to a boil.
- Reduce heat, cover and simmer 30 minutes.
- Add salt and tobasco sauce and black pepper to taste.
