This is a delicious and flavour full one pot meal that’s tasty, healthy and easy to make.
Chickpeas are rich in nutrients; a great source of protein which is perfect if you don’t want to use meat in the dish. The greens used here (amaranth and spinach) are also great sources of vitamins and protein too.
I like one pot rice meals such as this as they come together so fast and one can put in what’s available to make a tasty meal.
You will need:-
1 cup of rinsed and drained chickpeas.
One large onion, chopped.
Two tbsp coconut oil. Or ghee.
1 tsp cumin seeds and one bay leaf.
One cup soaked basmati rice.
Ginger garlic paste. A tbsp will do.
2tsp ground good quality pilau masala.
Salt and pepper to taste.
Greens of choice ( I bunch will do, chopped).
2 cups water or stock.
Heat your pan and add your coconut oil as well as cumin seeds and bay leaf.
Once they start sputtering, add onions, cook until starting to brown then add the ginger garlic paste. Mix well. Before adding the pilau masala.
Next go in the coriander stalks and the chickpeas, as well as salt and pepper, followed by the chopped greens. I used a mix of amaranth leaves and spinach I had leftover from a previous meal.
Add the rice and mix well. Then in goes your stock. Cover and simmer till all the water is drained and rice is cooked through.
Serve with a salad of your choice.
Perfect for a light dinner, quick lunch and a hit with the kids.
Moist, flavorful beef meatballs simmered in a thick sauce of tomatoes and other vegetables will have your children eating their plates clean and you get to fill them in with hidden vegetables they may not otherwise agree to eat.
Let’s get started.
Our ingredients for the meatballs are:- 500 g beef mince (not lean), one grated onion, 1 egg, 4 minced garlic cloves, salt and black pepper, 1/ cup of breadcrumbs, 1 tsp mixed herbs (basil, oregano,thyme and parsley) and 1 tbsp of freshly grated Parmesan cheese.
Preheat your oven at 200 ° C and line a baking tray with parchment paper.
Mix all the above ingredients together and scoop a tablespoon rolling into balls. I made 20 balls.
Place on the baking tray and bake for 20 minutes after drizzling with some olive oil. Turn / flip them after ten minutes.
Note: A lot of people fry the meatballs to lock in the juices and get a nice char or crispness to the meatballs’ exterior. Baking them as I did gave the same result without the frying up. The balls crisp up well on the outside but are juicy and tender on the inside. Well cooked, full of flavour and oh so tasty. The fat in the mince and the cheese inside work well to ensure they remain moist inside.
As the balls bake, you can get started on the sauce. You will need:-
One onion chopped
4 minced garlic cloves
2 tablespoons olive oil
1 celery stalk
Four tomatoes, sliced
Grated mixed vegetables- I used one carrot, one eggplant and one courgette.
1 teaspoon of dried mixed herbs.
One can tomato sauce
A pinch of sugar.
A teaspoon of Worcestershire sauce.
One cup hot water
Salt and pepper to taste
Grated Parmesan cheese to serve.
Heat your pan and add the olive oil as well as the minced garlic.
Let it cook in the oil and release it’s lovely aroma, before adding the onion and celery.
Mix well and cook till onion is softened, then add the herbs.
Let cook a while then add the sliced tomatoes and a pinch of salt. Let them cook on low till mushy, before adding the grated mixed vegetables.
Let them also cook a bit. Add the Worcestershire sauce, the canned tomato sauce and a pinch of sugar. Mix well as it cooks and thickens. Add the hot water, lower heat and simmer for 20 minutes.
Sauce will be smelling so good. Check seasoning and thickness before adding the baked meatballs. Still on low, let them simmer for another 20 or so minutes on low.
Once the sauce is ready. Serve with your spaghetti and some grated Parmesan on top.
Dig in and enjoy this tasty, filling and colorful dish.
This is comfort food as its best. Definitely worth a try.
We love our goat meat in this family. We eat more goat than beef, chicken and fish. And it is good for you; lower in calories and sodium than beef, has vitamin B, calcium and is a great source of protein, among other benefits.
I decided to make this in my instant pot as I realised I do not use it much and I was also curious to find out how the meat would turn out.
Let’s get started.
Marinate your meat in a tbsp of the ginger garlic paste, a small pinch of grated turmeric and the spice blend. You can let it marinate overnight or for a few hours.
You can also add some salt and pepper at this point.
I let it release pressure naturally for about ten minutes, then did a quick pressure release.
Remember to garnish with chopped coriander and a squeeze of lemon before serving.
Do you have an ipot? What are some of the recipes you make in it?