15 ONIONS? What’s going on here?
Yes, it’s plenty of onions, but I promise the sweet flavor of this dish is from the onions, and that’s how my grandmother used to make it, with a large amount of onions in it.
But as some of you already know, we are family of 5 and 4 of them are man, so the food always finishes the same day.
So if it’s only for you and your partner cut the recipe in half.
But im sure you’ll love it enough to have the leftovers! You can have it with a different cooked grain/seed for the next day.
It’s a warm, hearty, warming dish great especially for winter.
We live in Canada and most of time spend in indoors here, so making warm and comfy dishes is great for such weather.
Great to be served with rice or any other cooked grain/seeds.
I chose rice instead of buckwheat because it’s my boys favorite cooked grain.
Ingredients
- The ingredients you'll need:
- 15 onions, diced
- 6 cups chickpea (if it's from cans keep the water for baking)
- 2½ - 3 cups soya chunks
- 2 tsp salt
- ¼ tsp pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 3 tbsp tomato paste
- 2 cups water
- Rice:
- 3 cups rice
- 3½ cups water
- 1 tsp salt
Instructions
Onion Chickpeas:
Fry on high heat for about 20-30 minutes diced onions or until browned slightly.
Then add chickpeas and soy chunks and fry for 10-15.
Add the rest of the ingredients, spices, tomato paste and water, mix well and let it cook until the soy chunks are soften and are chewable.
Around 15-20 minutes.
Rice:
Wash and strain rice, then place into a pot.
Add water and salt, cover with lid and bring to boil.
Then lower the heat and let it cook for 20-30 minutes.
