This too is for vegetables to be eaten cold.
Recipe information
Yield
to fill about 2 pounds of vegetables
Ingredients
2/3 cup cooked chickpeas (you may use canned ones)
1/2 cup short- or medium-grain rice
2 tomatoes, peeled and chopped
1 large onion, finely chopped
Salt and pepper
1/4 cup chopped fresh mint
1/2 teaspoon ground cinnamon or 1/4 teaspoon ground allspice
Preparation
Step 1
Crush and mash the chickpeas and mix with the rest of the ingredients. Work well with your hand.
Step 2
Cook the rice if you are going to bake rather than stew the vegetables.
