Well Kathryn, you had me at “Chickpeas”.
I really liked reading about your new found meal and I was really curious about the Spelt.
We have been on a special diet for my husband to lose some belly fat, and one of the things that our nutrionist said was to use grains of this type — Spelt, Farro, Barley, Quinoa and such.
He is very negative about white or brown rice saying that neither really has much nutrional value.
I have been using Farro, Quinoa and Barley but have not tried the Spelt. Next on my list now.
You recipe sounds very delicious, and it’s nice that it doesn’t use meat. We are not vegatarians but we have been steadily reducing our meat consumption in a bid to improve our health.
I use Chickpeas a lot in a variety of dishes and we love them.
My favorite is Ayuveda Cauliflower Stew.
- 1 large onion sliced and browned in the Wok with the onion
- 2 cups of Cauliflower bite size bits browned in the Wok
- Add 1/2 teaspoon each: Tumeric, Curry, Cumin
- add 1/8 teaspoon Paprika
- Allow spices to infuse Cauliflower and onion for about 2 minutes
- 1 can chick peas — add to browned stuff — do not drain
- 1 can red or other lentils — — add to browned stuff — do not drain
- 1 Can coconut milk — add to browned stuff
- 2 cups 1/2 inch cubed Butternut squash - — add to browned stuff
- Allow contents to come to the boil
- Turn heat to simmer, stir it all up, allow to simmer gently until the Squash is tender. Serve with lightly warmed Naan bread. OMG!
