Chickpeas, please.

Ever since I began making chickpeas from a dried state, I have been obsessed with them.  I eat them by the handful like they are popcorn.  They’re delicious, nutty, versatile, freezable, and CHEAP (check them out at a Supermercado near you).

Here’s a super quick, frugal recipe to laugh Asian take-out prices right out the door.  It keeps well in the fridge for about a week and tastes AWESOME inside of a flour tortilla too.

Island Chickpeas

Adapted from Happy Herbivore

  • 4 C chickpeas
  • 1 1/2 C teriyaki sauce, use your fave from a bottle or better yet, make it
  • 2 T Szechuan sauce
  • 4 C cooked brown rice
  • 2 bunches Kale
  • 4 garlic cloves, chopped
  • 2 tsp olive oil
  • lime wedges
  • canned mango salsa
Combine chickpeas, teriyaki sauce, Szechuan sauce in large frying pan or wok.  Allow to marinade for 5 minutes.  Cook over medium heat, stirring regularly, until almost all of the liquid has been absorbed.  Remove from heat.
In  a saute’ pan, heat oil and garlic until sizzling, add the kale.  Saute’ until bright green and just wilted.
To plate, take 1/2 cup of brown rice, top with some kale a scoop of chickpeas and a squeeze of lime.  I also put a dollop of leftover mango salsa on mine.  Delish.
Pictured under the chickpeas is a Boca chicken patty as well.

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3 responses to “Chickpeas, please.

  1. This looks amazing!

    Like

  2. I will have to try this. I too am obsessed with using dried chickpeas. I start all my patties with originating from falafals recipe. I make a binder by fine grind with half and coarse chop the rest. Add veggies and fry.

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  3. Pingback: Lost an hour? Gain a few back. | Veg Bon Vivant

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