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• Chick Peas 100g (3.5 oz.) Dried Weight - Soaked And Boiled As Instructed On Pack
• Vegetable Stock 100ml
• Long Grain Rice 200g (7 oz.) - Boiled
• Red & Yellow Peppers 1 of Each - Deseed & Chop
• Brown Sugar 1 tsp
• Tabasco Sauce 5 Drops
• Pineapple Chunks 100g (3.5 oz.) - From Can, Keep Juice
• Desiccated Coconut 2 tbsp

Method

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1. Add boiled rice to a wok and throw in the peppers and fry for a few minutes.
2. Add the vegetable stock, sugar, Tabasco sauce, peas and juice from the pineapple.
3. Gently stir, cover and simmer for 10-15 minutes.
4. Remove the lid, stir in a little rum if desired, along with the pineapple chunks and coconut.
5. Simmer for 5 minutes and serve.

Serving Size

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• This dish serves 2.