Noodles and Vegetables with Yogurt Sauce

260g Noodles (650g cooked)

4 Cloves Garlic
300g Yogurt
60g Lemon Juice
1 tsp Cornstarch
2 tsp Paprika
0.5 tsp Cumin
Salt and Pepper to taste

400g Mixed Vegetables

240g Chick Peas or Cannelini Beans, drained, rinsed

Yield: Approx. 1650g

Prepare noodles. Combine garlic, yogurt, lemon juice, cornstarch, paprika, salt, and pepper in a saucepan and cook over low heat. Cook vegetables. Combine noodles, vegetables, beans and sauce. Omit cornstarch for a thin sauce.

Middle Eastern Rice with Black Beans and Chick Peas

350g Basmati or Jasmine Rice (700g cooked)
350g Water

3 Cloves Garlic
4 tsp Cumin
1 Tbsp Coriander
2 tsp Turmeric
1 tsp Cayenne

450g Mixed Vegetables

240g (1 can) Chick Peas, drained, rinsed
240g (1 can) Black Beans, drained, rinsed
Salt and Pepper to taste
Cilantro to garnish

Yield: Approx. 1650g

Prepare rice. Heat oil in a wok or pan. Cook garlic until translucent. Add spices and cook for a minute or two until aromatic. Add vegetables and cook completely. Combine rice, vegetables and spices and beans. Adjust seasoning as needed.