My wife has developed a mild intolerance to gluten. I don't share it; but it has made me more aware that wheat products can sit heavily on the stomach. Coming home late, one is tempted to cook a quick and simple pasta dish, ending up with a slightly bloated feeling. Now, I usually have rice instead, probably with a more substantial sauce than I would serve with, say, spaghetti.
This is what I made for myself last night.
1 clove garlic, chopped
1 tbsp olive oil
I green pepper, deseeded and cut into fork-sized pieces
2 tomatoes, plunged into boiling water for 20 seconds, skinned and chopped
5tbsp tinned chick peas
2tbsp creme fraiche
Salt, to taste
Soften the garlic in the olive oil. Throw in all the other ingredients, and simmer until thickened. Reducing the sauce to a rich consistency may take a good 20 minutes: the tomatoes and pepper will cause it to be very liquid at first. So you have time to cook the rice while that's happening.