2 Cans  cooked Chickpeas

300 ml BrRice + 2 C water

1 C Buckwheat + 3 C water (this is great (but can be left out))

2 TBS Olive oil

1 Gr Pepper ch

1 Red Bell Pepper ch

1 Onion ch

1 garlic ch

2 Cans Chopped Tomatoes (make one Rotel)

1 TBS parsley min

salt

heat oil, saute pepper onion garlic>

+ Tom &  parsley>

Start buckwheat & rice

    Bring 300 ml water to boil then add rice with

    15 ml powdered tumeric, bring to boil again, then    

    simmer for 20 min (white) or 30 (brown).

simmer stew uncovered :30

+Chick Peas>cook 10 - 15 min (Mash many of the Chick Peas with spoon or potato masher)