Àsian Chickpea Mix Recipes

ASIAN INSPIRED CHICKPEAS

Steps:

• Soak chickpeas overnight for 8 to 12 hours. Strain and rinse well.
• Cook chickpeas in 2 quarts of water for 15 to 20 minutes or until tender.
• In a large bowl combine all the other ingredients and mix well. Add chickpeas and toss well. Let marinate for 10 minutes. Taste and adjust seasoning as needed.

ÀSIAN CHICKPEA MIX

Steps:

• . Sort through beans and remove stones. Rinse in fine mesh sieve. 2. Bring 8 cups (2 L) water and chickpeas to a full boil for 2 minutes. Remove from heat and let stand for 1 hour. Drain and rinse. 3. Bring 8 cups (2 L) fresh water, soaked chickpeas and lemon grass to boil in large pot. Reduce heat; partially cover and simmer for about 30 to 45 minutes or until chickpeas are tender. Drain and rinse chickpeas; discard lemon grass. 4. Heat oil in large nonstick skillet over medium heat and cook onions, garlic and ginger for 3 minutes. Add chickpeas and red pepper and cook, stirring, for about 5 minutes or until pepper is beginning to turn golden. 5. Scrape into large bowl and add mandarins and almonds and stir to combine. 6. Whisk together soy sauce and rice vinegar and then drizzle over the chickpea mixture and toss to combine. Sprinkle with coriander if desired. Other Bean Options: White or red kidney beans. Canned Bean Option: Use two 19 oz cans chickpeas, drained and rinsed.

ASIAN CHICKPEA MIX

Steps:

• Pick over chickpeas and rinse.
• Bring 8 cups of water and chickpeas to a hard boil for 2 minutes. Remove from heat and let stand 1 hour. Drain and rinse.
• Bring 8 more cups water, soaked chickpeas, and lemon grass to boil. Reduce heat. Cover partially and simmer 35-40 minutes (until chickpeas are tender). Drain and rinse chickpeas, and discard lemon grass.
• Heat oil in large non-stick skillet over medium heat. Cook onions, garlic, and ginger for 3 minutes. Add chickpeas and red pepper. Cook, stirring, for 5 minutes.
• Scrape into large bowl. Add mandarins and almonds; stir to combine.
• Whisk together soy sauce and rice vinegar; drizzle over chickpea mixture. Sprinkle with coriander.