Here’s the recipe:
1 large can of diced tomatoes (or 4 large tomatoes, diced)
1 can of chick peas, don’t drain them!
1 large carrot cut into circles, then into wedges
½ Vidalia onion, chopped
3 garlic cloves, chopped
7 or so napa cabbage leaves, chopped into squares
2 zuchinni or summer squash, chopped into semicircles
2 pinches paprika
1 small jalepeno chopped or 3 pinches red pepper flakes.
Sautee the onions, garlic and carrots until the onions are nice and soft; add spices about halfway through.
Add chick peas and tomatoes; stir!
Add zuchinni, cook until zuchinni look a bit translucent; add the cabbage squares; stir
Cook until cabbage is bright green (and white) and tender.
Serve with long grain brown rice. I mix wild rice into mine, but you don’t have to.
Can you tell my lunch was unsatisfying?
What's even better than stew night is when you come home to a house full of cooking smells and are shortly served a delicious pasta, cheese, fava beans and bacon thing by your honey. What's even, even better is when your long-time buddy is there too. Luckily for me that happened last night.