This is one of those recipes that created itself. I used gluten free pasta, chick peas, dried apricots, onions, and spices giving the recipe it's Turkish flare! When I looked in the refrigerator, I realized that I needed to use up my produce before it went bad. I had a batch of cooked chickpeas that I had made in my crock pot the day before, and a lot of onions, garlic, and carrots.
I remembered that my (Middle Eastern) mother- in- law often uses " mish mish" ( dried apricots) when she cooks certain kinds of vegetables. Surprisingly, I had some sitting in my pantry . Interestingly, dried apricots do not taste real sweet after they are cooked. I figured they would liven up what seemed to me an ordinary combination of ingredients.
This recipe is gluten free, vegan, loaded with antioxidants.( garlic, onion, carrots, turmeric) Perfect to help build up your immune system just in time for winter.
I also like to try to use turmeric whenever I can because of its brain enhancing benefits! Turmeric is the yellow spice that is often in mustard. Studies show it is an excellent antioxidant that can help protect the brain from inflammation.
I ended up with a recipe that looked plain, but tasted exceptionally delicious and soothing. It was kind of like an unusual comfort food. My husband liked it so much, he had a heaping bowl of seconds. It must have been the delicious taste of the caramelized onions!
Gluten Free, vegan, and real food make up this chick pea lover's colorful casserole.
Prep Time: 10 minutes
Cook Time: 25 minutes
1 large onion cut in 1/2 moon slices
4 cloves of fresh garlic, pressed
2 large organic carrots, sliced thin on an angle
6-7 whole dried apricots
1 cup cooked chickpeas, drained
2 cups cooked gluten free brown rice pasta ( I get mine at Trader Joe's or any health food store)
1 tsp. turmeric
salt and pepper to taste
1/2 cup water
Brown Rice Pasta ( I got mine from Trader Joe's)
Cook pasta according to package ( (I added 2 TBS olive oil to the boiling water and allowed my pasta to cook a little longer so the noodles would be on the softer side), drain and set aside.
In a large skillet begin to saute the pressed garlic and onions in olive oil spray on low until they begin to caramelize. Then add the carrots, raisins, apricots, cooked and drained chick peas, and turmeric. Stir well. Allow to cook for about two minutes with continuous stirring. Add the 1/2-3/4 cup of water. Reduce flame to a simmer, cover, and cook on low until carrots start to soften. Shut off flame, but allow mixture to stay in the covered skillet for about 15 minutes to soften more.
Add pasta, salt and pepper and mix well.