Chickpea Stew with Chilli and Black Rice

A spicy chickpea stew, made with onion, a tin of tomatoes, diced potato and spinach. Plus chilli and garlic.

First dice and fry the onion, until it begins to brown. Decant the onion into a pan of boiling water with the potato, chickpeas etc. Mash the contents of a tin of tomatoes in a separate bowl, and add to the vegetables. Cook for at least an hour, stirring the mix occasionally. Add the herbs, the deseeded and diced chilli (2), and some freshly crushed garlic during the final fifteen minutes of cooking. Also add the chicken stock, the herbs basil and oregano.

The rice is presented in Korean style. A handful of Thai black rice was cooked for twenty minutes first of all, and then drained. A third of a cup of white long grain rice was added, along with fresh boiling water, plus half a teaspoonful of turmeric powder. Stir together thoroughly. Cook for another fifteen minutes before draining.

Press the rice into a small bowl with a teaspoon. Add the rice ball to the plate by holding the plate over the bowl, and inverting both. The rice will just drop out of the bowl.