6 garlic cloves, minced
1 tablespoon olive oil
6 tempeh
2 tablespoons heavy brown mustard
1 teaspoon salt
1 1/2 teaspoons hot pepper sauce
1/2 teaspoon dried basil
2 teaspoons dried oregano
2 teaspoons dried sage
2 teaspoons dried oregano
1 teaspoon dried basil
3 tablespoons dried hot pepper sauce
4 teaspoons crushed red pepper flakes
white medium-sized potato flakes
Heat olive oil in a large skillet over medium heat. Grease a 1 1/2 quart soup pot.
Heat oil in skillet over medium heat. Pour in garlic cloves and saute, stirring constantly, for 6 minutes. Stir in olive oil and cook for 4 to 10 minutes. Add chickpea, turn to coat, and add brown mustard, salt, hot pepper sauce, basil, oregano, sage, oregano, basil and pepper sauce.
In a 9x13 inch dish, pour rice into bowls ending with hot water. Add potatoes, sprinkle with spices, and top with peas.