Harissa chick pea stew and rice

I had to make a whole chicken last week and chicken bone stock to make room in my freezer. 

To use up some of the new chicken stock so it would fit in the freezer I made rice with chicken stock and parsley mixed 50/50 with the water.

To use up the chicken and this pile of tomatoes someone gave us from their garden, I made this stew:

- 2 cups homemade chicken stock (to use up my old stock)

- 1 cup diced chicken

- about 30 ounces chick peas

- about 4 cups diced tomato

- 1/2 cup zesty sprouts

- 1 package saffron road harissa simmer sauce

- about 2 cups vegetables (in my case broccoli, carrot and cauliflower)

- 1 tablespoon fresh ground black pepper

- 1 tablespoon ground cumin

- water

In the crockpot on high.

The Ultimate After Work Sandwich

I got home from work at 10 pm today and I didn't think I was hungry (having not eaten dinner) but at 10:30 it became clear that I was.

One thing led to another and before you know it I had made this truly, truly beautiful sandwich.

INGREDIENTS (per sandwich):

- one Morningstar chickpea pattie

- chopped raw kale (a double to triple layer) 

- a hot dog bun

- a couple tablespoons of grated Parmesan

- a couple heaping tablespoons Archer Farms fire roasted habanero salsa

I toasted the hot dog bun under a high broiler, added the cheese to both sides and returned it to the oven.

Then I heated the chick pea pattie in the microwave.

I took the hot dog bun out of the oven. Cutting the chick pea pattie into strips, I arranged them on one side of the bun and the kale layered on the other. On top of the kale I plopped the salsa and then I plopped the two halves together.

This will be repeated for dinner for the family sometime soon.

Heaven.