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Fern's Chickpea Stew This is one of my most renowned and easiest dishes: True comfort food for a rainy or unhappy day. 4 cups boiling water 2 cups brown rice 2 cups chickpeas, cooked 2 cups canned crushed tomatoes ½ cup raisins dash of cardamom, cumin, salt and pepper handful of pumpkin or sunflower seeds Cook the brown rice, covered, in boiling water for 50 minutes or until all the water is absorbed. Meanwhile, simmer the chickpeas, tomatoes, raisins and spices over medium heat for one hour. Ladle over cooked rice. Toss on a sprinkling of sunflower or pumpkin seeds. Serves 4.

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