Mediterranean Oatmeal Bowl
Mediterranean savory oatmeal with chickpeas, sun dried tomatoes, olives and sumac.
- ½ cup wholegrain Instant oats
- ½ cup water
- 1 cup chicken stock
- ¼ teaspoon dried oregano
- 2 teaspoon olive oil
- 1 clove garlic minced
- ½ cup cooked chickpeas from a can drained and rinsed
- 2 sun dried tomatoes in oil chopped
- 5 or 6 olives pitted
- ¼ teaspoon sumac to serve
- chopped parsley to serve
- crumbled feta cheese to serve
Heat oil in a pan on medium. Add minced garlic and saute. Add chickpeas, sundried tomatoes, olives and saute for 3-4 minutes. Remove and keep aside.
In the same pan, add water, chicken stock, instant oats and oregano. Cook until oats are done.
Serve the oats in a bowl and top with the chickpea mixture. Sprinkle sumac. chopped parsly and crumbled feta. Adjust seasoning if needed.
If you like this recipe, I’d love it if you can give me a rating and comment! Share it with your family and friends!