After being away from Iggy for 5 whole nights last week (a mammoth first for me), we spent this morning ‘buying his love’ and took him to see a performance of his favourite cartoon Octonauts.
Afterwards we did our usual trip to Queen Vic Market to stock up on organic fruit and vegetables, then went shopping for a birthday gift for a friend’s son, the boys both had hair cuts and by the time we walked in the door at home it was 6pm and everyone was starved!
This recipe is definitely not fancy, but it’s easy and tasty and my son ate the whole thing without walking away to play with toys or attempting to bargain with us to have something else.
So I’m calling it a win as I was happy and he was happy.
As I said, this wasn’t the prettiest Risoni anyone’s ever seen and I photographed it in terrible lighting, as fast as I could before giving it to Iggy, but it’s still delicious I swear!
1 can Chick Peas (rinsed and drained)
1.5 cup Passata
1 medium Brown Onion – diced (or Organic Onion Powder if you are super rushed as I was tonight)
2 cloves crushed Garlic (or Organic Garlic Powder if, like with the onion powder, you are desperately trying to smash this out and get your kid/kids to bed)
500g Gluten Free Risoni (Follow the cooking instructions on the packet)
2 tsp Oregano
Himilayan Sea Salt (to your taste)
Cracked Black Pepper (to your taste)
Juice of 1 Lemon Juice
1/2 C Filtered Water
Handful fresh Flat Leaf Parsley
Fill medium saucepan with filtered water and prepare Gluten Free Risoni as per the cooking instructions on the packet.
While Risoni is cooking, in a medium saucepan add a small amount of water and add onion, garlic and oregano.
Once onion has softened add drained chickpeas, passata and water and turn on high until boiling, then simmer until Risoni is cooked stirring regularly.
Drain and rinse Risoni and add to the chickpea mixture, add lemon juice, fresh parsley and adjust seasoning if required, adding more Oregano also if you prefer.
** If you want to jazz this up, diced zucchini, carrot, red capsicum and kalamata olives would make it superb. Even a handful of washed thinly sliced baby spinach.