Àsian Chickpea Mix Food

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

ASIAN CHICKPEA MIX

Steps:

• Pick over chickpeas and rinse.
• 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.
• 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.
• 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.
• Scrape into large bowl. Add mandarins and almonds; stir to combine.
• Whisk together soy sauce and rice vinegar; drizzle over chickpea mixture. Sprinkle with coriander.

ASIAN INSPIRED CHICKPEAS

Steps:

• Soak chickpeas overnight for 8 to 12 hours. Strain and rinse well.
• Cook chickpeas in 2 quarts of water for 15 to 20 minutes or until tender.
• In a large bowl combine all the other ingredients and mix well. Add chickpeas and toss well. Let marinate for 10 minutes. Taste and adjust seasoning as needed.