Asian Chickpea Mix
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 1 1⁄2 cups dried garbanzo beans
- 2 stalks lemongrass, cut into 3 pieces each
- 1 tablespoon sesame oil
- 1 bunch green onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 large red pepper, chopped
- 1 (9 ounce) can mandarin oranges, drained
- 1⁄2 cup sliced almonds, toasted
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons chopped fresh coriander
directions
- 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.
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RECIPE SUBMITTED BY
I'm a university student in British Columbia. I've been a vegetarian for almost three years, and a vegan for two. I make an effort to purchase only organic foods but sometimes find that hard on a student budget! I mostly enjoy baking but have branched out into cooking a bit in the past couple of years. I LOVE Indian food but haven't cooked a lot of it myself yet.