Ingredients
- 3 tablespoons olive oil, for sautéing vegetables and later for the stuffing to prevent it from drying
- 1/4 cup kalmata olive pitted and halved
- 2 tablespoons capers
- 1/2 cup cooked chickpeas or crumbled firm tofu or protein of your choice
- 1/4 cup roasted almonds roughly chopped
- 1 carrot, diced
- 4 cloves of garlic, thinly sliced or minced
- 2 dried figs chopped or a few raisins
- 300 grams brown rice or quinoa or (combination of different grains) washed rinsed and soaked for 30 minutes
- 1 tablespoon tomato paste
- 300 ml water or vegetable broth
- 1 bunch parsley, finely chopped
- 1/3 bunch dill, finely chopped
- 1 sprig of Greek or wild oregano or 1 teaspoon dried
- 1 small bunch fresh mint, finely chopped
- extra virgin olive oil to drizzle
- sea salt
- chili flakes ( optional) to taste I used about a teaspoon
- generous amount of freshly ground pepper