Chick Pea Delight

2 cups cooked chick peas

2 cups long grain brown rice

5 cups water

1 tbsp. Massell vegetable stock powder

Place 5 cups of water in a saucepan and bring to the boil. Add stock powder and rice.

REturn to the boil, lower heat and simmer covered for 40 minutes or until rice is thoroughtly cooked.

Saute together:

1 cup chopped onion

½ cup sliced mushrooms

½ cup chopped red capsicum

4 cups mixed frozen vegatebles

Sauce:

3 cups water

½ cup cashew pieces

4 tbsp. sesame seeds

2 tbsp. Massell vegetable stock powder

¼ tsp. salt (optional)

¾ tsp. garlic powder

1 tbsp. onion powder

1 tbsp. cornflour

In a blender combine the sauce ingredients.

Blend several minutes until mixture is smooth.

Pour the blended mixture into a saucepan and bring to the boil.

Let simmer approx. 5 minutes or until sauce thickens.

Add the vegetables and 2 cups of cooked chick peas.

Heat thoroughly and serve over bed of rice.

Serves 6.