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.
Veg Bon Vivant 