I love the bright cheerful taste of this dish, and the tummy satisfying, comfort-food-ness of it. Simple yet savoury, it's a satisfying and homey meal. I'm already looking forward to the left-overs.
We ate our cheerful saute atop pretty colusari red rice. Colusari red is a whole grain rice that offers a change from the usual brown. It's a nice tasting rice with a moist, not sticky texture. We also use brown basmati, purple rice, black rice, red cargo rice, and short grain brown calrose. It's fun to try rices of different colours. Some of them have strong flavours (such as the black rice), and can help carry different dishes. It also depends on cooking time! When time is running out, brown basmati is ready super fast because it's such a skinny grain ...
I love the flavours in this saute, and it pleased all the members of my family. For some reason, when we ate left overs, I loaded up with a huge amount of freshly ground black pepper and chipotle tabasco (just my own portion). I was pleased with how well the flavours of the saute held their own against my spicy onslaught. Equally delicious undoctored or doctored. Super yummy.
Additionally, this cooked up super fast, which is always a bonus in my books. I did a rough chop on the veggies aside from the garlic and onion (like them to cook fast and thoroughly), and although I gave the alliums (allia?) a little extra cooking time, mostly just dumped all the ingredients in together and let them do their thing, uncovered.
Once the tomatoes were broken down and the juice had been absorbed or cooked away, I threw in my spinach and broccoli but just for a few minutes before I turned off the heat. I don't like to cook the greens much ...
2 tbsp extra virgin coconut oil
1 tbsp finely mince garlic
1/2 cup chopped onion
1/2 cup sliced carrot
3/4 cup sliced celery
500g diced tomatoes
1/2 cup corn (from frozen)
1/2 cup (gulag) peas (from frozen)
1 1/2 cups chickpeas (already cooked!)
2 tsp sea salt
1 tbsp marjoram
250 g chopped spinach
250 g broccoli florets, bite sized