Total Time
2hrs 10mins
Prep 25 mins
Cook 1 hr 45 mins

From the LCBO's spring Food and Drink...delish. If you're short of time, you can substitute two 19oz cans of chickpeas for the dried ones - just be sure to drain and rinse them thoroughly first.

Ingredients Nutrition

Directions

  1. Pick over chickpeas and rinse.
  2. 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.
  3. 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.
  4. 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.
  5. Scrape into large bowl. Add mandarins and almonds; stir to combine.
  6. Whisk together soy sauce and rice vinegar; drizzle over chickpea mixture. Sprinkle with coriander.

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