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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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We are currently in Kunanurra Western Australia where they grow great chickpeas. I found this recipe on a leaflet in a bag of chickpeas I just bought. Prep time doesn't take the soaking and cooking and cooling of the chickpeas into account. Ingredients:
250 g uncooked dried garbanzo beans, soaked for 4 hours |
1 small onion, finely diced |
1 red capsicum (bell pepper) |
2 tablespoons chopped parsley |
3 tablespoons olive oil |
1 tablespoon soy sauce |
2 teaspoons lemon juice or 2 teaspoons lime juice |
1 small garlic clove, crushed |
1 teaspoon finely chopped fresh ginger |
Directions:
1. Boil the chickpeas for 10 minutes, turn down the heat and simmer for 1 hour.
2. While still warm, pour over the dressing then leave to cool.
3. Add the rest of the ingredients and serve.
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