Spelt and tomato pot

Ingredients for 2 servings:

• 150 g spelt
• 400 g tomatoes, peeled
• 400 ml water
• 200 g onion(s)
• 1 tbsp, dried tarragon, dried
• 1 tbsp, stripped thyme, dried
• 10 g chickpea flour
• 1 tsp spice mix (lamb spice)
• 1 tsp, heaped vegetable stock
• 1 tbsp balsamic vinegar
• 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

low in salt, similar to a risotto

Rinse the spelt and cook it with the chopped onions, tarragon, and thyme in 400 ml of water for about 25 minutes. Chop the tomatoes, add them to the spelt with their juice from the can, and simmer for another 10 minutes. Meanwhile, combine the vegetable stock, chickpea flour, and herbs in 100 ml of water and stir into the spelt. Add the vinegar and oil and bring back to a boil. If the spelt stew is too runny, simmer longer or stir in tomato paste as needed. 500 kcal per serving. Note on the herb/spice blend: I use a “lamb spice” blend. It contains rosemary, oregano, basil, pepper, ginger, nutmeg, garlic, parsley, lavender blossoms, and cinnamon. Because of this blend, I have already cooked the dish without vegetable stock, thus completely salt-free. The nutty spelt and the various herbs give the dish a wonderfully intense flavor.