Rub-a-Dub Stew

This is my rub-a-dub stew. Can be done anytime throughout the year and you adjust it depending on what’s available. Easily varied, this dish is easy to make, cheap and full with nutrition.



  • 200gr Beans
  • 200gr Chickpeas
  • 200gr Rice
  • Oregano, Thyme, rosemary, spearmint
  • Parsley
  • Onion
  • Salt
  • 200ml Olive Oil
  • Anything seasonal like potatoes, zucchini, pumpkin, carrots or whatever you have.
  • Make it extra nutritious by adding quinoa and grounded flax seeds, buckwheat goes in too.



  1. Beans and chickpeas have to be soaked overnight. You then boil them in medium heat for about 15 minutes.
  2. Whether you drain them and put them for a second boil is up to you. I personally do not really bother.
  3. Next step is when you start adding everything else in the casserole.
  4. Another 15 minutes of boil should do it. Adjust the consistency by adding more water if you want it more ‘soup style’. Or flour if you want it thicker.
  5. Just as you take it off the heat you add the olive oil.
  6. Serve in bowls with feta cheese on the side and cut some lemons in half to squeeze in the dish.


Credits: Photography by Kinlake