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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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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:
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:
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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