Slop

Probably the best tasting slop I've made so far. It's vegetarian, so that's pretty dope

What you'll need

If you eat big portions this will last for two meals. If not, more like 3-4.

• A deep pan, or a normal pan and a pot
• 250g of rice (long grain rice is my fav for this)
• Good sized block of Feta cheese (150g-200g, can be larger if you're into that)
• 800ml vegetable stock (Just make that from dry powder and cold water. No need to get fancy)
• 1 Aubergine
• 1 Bell pepper
• 1 Onion
• 1 Clove of Garlic
• 1 Jar or can of chickpeas (like 370ml I think. Just buy a normal sized can of it)
• Olive oil
• Tomato paste
• Thyme (Fresh or dried)
• Salt n Pepper

PREPARATION!!!

So first of all wash your hands you dirty little rat

Then wash the rice, aubergine and bell pepper. Also thoroughly rinse the chickpeas.

You may want to ask an adult for help with this step:

Cut the onion fine, the garlic even finer. Then cut the bell pepper into small sticks (width of your pinkie, length of maybe 2 knuckles of your pinkie) and the aubergine into dice-sized cubes.

Oh also, cut up the Feta cheese. Go to town on that, make some pretty shapes. Just make sure the pieces aren't bigger than the veggies.

Let them cook

Put a healthy amount of olive oil in da pan.

Then throw in the diced onion, garlic, bell pepper and aubergine. Let those cook for a couple of minutes on medium heat.

Throw in a good squirt of tomato paste (a circle of paste near the outside of the pan should be enough), mix it in and let it cook again.

Once the aubergine has like halved in size, or after 5 minutes, go to the next step.

(If you don't have a deep pan, you can put the contents of the pan and the rice into a pot now.)

Next step: Throw in the (washed!) rice. Let it get cozy with the rest of the ingredients and fry with them.

After a minute, put in just enough stock to slightly cover everything. Mix it around a bit so it doesn't burn on the bottom.

Now you're gonna have to do some parallel processing:

• If the mixture isn't covered with stock anymore, put more of it in. Until you don't have anything left.
• After 10 mins of cooking, put the chickpeas in, mix it well.
• Put in an egregious amount of thyme. Like the leaves of 3 small twigs if you're using fresh ones, or a little less than one serving spoon full of dry ones.
• Very cautiously salt and pepper it (The Feta cheese will add a lot of salt in the end).

When the mixture isn't all watery anymore and the rice is cooked through, put in the cheese and mix it around till it kinda starts to melt. Take the pot of the stove, let it cool off a bit and go on to the next step.

ENJOY!!!

OH GALLY OH JEEZ YOU JUST MADE FOOD! CONGRATS!

Enjoy your slop. If you've made this, leave a review at the bottom

Peer reviews

Tastes pretty damn good
— author of this article