3cupsvegetable stock - or chicken stock if not vegetarian
12ouncejar of roasted red pepperssliced
2handfuls spinachfresh
8ouncesof pearled fresh mozzarella
Instructions
Start by heating 3 tablespoons of oil over medium-high heat inside a 5-quart non-stick deep saute pan with a lid. Alternatively, you could use a large stockpot or Dutch oven.
Add the finely diced onions and cook until soft, about 2 minutes. Add the garlic, oregano, chili flakes, and salt. Cook for another 1 minute.
Add the grape tomatoes, olives, and capers and cook for 3 minutes or until the tomatoes soften.
Add the brown rice pasta, chickpeas, and stock, and bring the mixture to a boil (the stock should be bubbling). Once the mixture comes to a boil, add the sliced red peppers and cover the pot. Reduce the heat to a simmer (roiling boil). The pasta will cook in about 6-8 minutes. Check the pasta and add more broth if needed. The pasta should be soft and slightly al dente.
Add two handfuls of spinach and mix until the spinach wilts. Add the pearled mozzarella and gently mix to incorporate. Allow the mozzarella to warm slightly, then turn off the heat and serve immediately.
Notes
Cheese: This recipe needs cheese, but of course, if you're dairy-free, you could omit the cheese. It's a delicious recipe even without it. You could also use feta cheese in lieu of pearled mozzarella. And if you can't find pearled mozzarella cheese, you can use chunks of any fresh mozzarella.Pasta: I used Tinkyada brown rice elbow macaroni for this recipe. You could use another gluten-free pasta, although the results may vary by brand and pasta shape. Measure 10 ounces of the pasta, which is about 3 cups of elbow-sized macaroni.Vegetable Stock: If you don't have vegetable stock, you can use chicken stock (if you're not vegetarian) or water. You may want to add more seasoning or 1-2 bullion cubes for flavor if using water.About the Pot: You want to use a large non-stick skillet pan, so there's plenty of room for all the ingredients. I recommend this T-Fal 5.5-quart non-stick deep saute pan with a lid. Alternatively, you could use a large stockpot or Dutch oven.