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.
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.
Posted in Dinner, Fall Food, Fridge Finds, Leftovers, Less is more, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged cheap, chickpeas, cici beans, garbanzo beans, hawaiian dish, lunches for the week, make ahead, take out, vegan, Vegan MoFo, vegetarian