2 C. uncooked white wheat (cook for 45 to 60 minutes, rinse and drain)
2 cans of chick peas(drained)
1/4 C. vegetable oil
8 Roma tomatoes (diced very small, almost smashed)
3 jalapenos (optional) cut length wise
1/2 white onion (cut length wise)
salt to taste
garlic powder to taste
cumin to taste
In a big pan heat the oil and cook the onion for 1 or 2 minutes. Add the jalapenos and stir. Add the tomatoes stir and smashed them while you are cooking. Add the drained chick peas and cooked white wheat. Add the spices. Lower the heat to the minimum, cover and simmer for 15 minutes.
Let it cool a little and add 1 or 2 Tbs. of sour cream and 1/4 C. of queso fresco (mexican white cheese).
Serve: With rice and salad and cucumber juice or with bread or over tostadas or with tortillas. And when you serve it pour over some more sour cream and sprinkle queso fresco.
