Chick-Peas

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* Exported from MasterCook *

 

Chick-Peas

 

Recipe By : Complete Guide to Macrobiotic Cooking, Kushi & Jack, p. 259

Serving Size : 1 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 cup diced chick-peas

3 cups spring water

1 strip kombu -- 6-to 8-inches long

soaked and diced

1 cup diced onions

1 cup diced carrots

1 cup cooked diced seitan

1/4 teaspoon sea salt per cup of beans -- up to 1/2

 

The first time I had chick-peas was in a summer salad at a friend's in New

York. They were combined with celery, carrots, and corn and very

delicious. I now use them regularly, cooked plain, mixed together with

rice or other grains, prepared with vegetables, as in soup, with salty

seitan, or in the form of pan-fried patties, mashed and mixed with

scallions, parsley, and celery. Chick-peas are also a main ingredient of

hummus, the traditional spread made from cooked chick-peas and tahini

popular in the Middle East. This is the basic recipe for chick-peas.

 

Soak the chick-peas for 6 to 8 hours or overnight. Drain, but reserve

soaking water. Lay the kombu in the bottom of a pressure cooker. Place

the drained beans on top and add reserved water. Cover and cook over low

heat at less than full pressure for 30 to 40 minutes. Bring down the

pressure and remove the beans from the pot. Put the onions, carrots, and

seitan in the pot. Then add the cooked beans and kombu on top. Bring to a

boil, cover, and reduce the heat to medium-low. Simmer until the beans are

about 80 percent done, approximately 1 hour, and add the sea salt. Cook

until beans are very well done but not mushy and most of the liquid has

evaporated. Transfer to a serving dish and serve.

 

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