A semi-prepared meal to put in the freezer.
1.5 cups cooked chickpeas (I cooked a full bag, it’s enough for 3 meals)
2/3 cup carrot, diced
1/4 big spanish onion, chopped and fried** (or use dried onion flakes)
1/4 buttercup squash (2/3 cup)
1 Tbs. chicken bouillon
1 Tbs. paprika
1 Tbs. Hawaij (or use a combination of cumin, garlic powder and black pepper)
Add the mixture to a pot with 1 lb. orzo*** and 5.5 cups water. Bring to boil, and mix well.
Lower the heat to medium, cover, and cook for 15-20 minutes.
Serve with sour cream or yoghurt.
*You need to thaw the mixture for a while, or cook longer, if it’s frozen.
** You can fry the onion with the carrots and squash, for 5-10 minutes before adding to the mixture.
***The orzo comes out better if fried with 2 Tbs. oil for 2 minutes in the pot, before adding the chickpea mixture and the water. But that’s totally optional- I’m trying to cut down as much as possible on prep time.