Steamed chickpeas
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Steamed chickpeas
  Vegetarian    Appetizers  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58531. Report a problem with this recipe.
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      Title: Steamed chickpeas
 Categories: Vegetarian, Appetizers, Digest
      Yield: 1 Servings
 
      1 lb Dried chickpeas (garbanzos)
      8 c  Water
      1 ts Salt garlic salt
 
  Soak chickpeas for 6 hours in water.  Pour off water. Steam
  chickpeas, for approximately 1 hour, maybe more, until tender and yet
  chewy. Do not overcook to mushiness. Drain thoroughly, cool and
  sprinkle with salt and garlic salt.
  
  I used a rice steamer and the flavor of the chickpeas is totally
  different (almost like a peanut) from the canned or the usual boiled
  flavor. They were just del icious!
  
  So just out of curiosity, I tried steaming a small handful of several
  different beans, altogether (small red, kidney, black beans, lima,
  navy, adzuki, pinto). (By the way, soak black beans separately, they
  stain the white beans a very attractive shade of gray!) Same result!
  I ended up just snacking on them by the handful. I never even got far
  enough to use them for soup or something, they were so good by
  themselves! This will be great for summer when it's too hot to cook!
  
  Try experimenting with different spices (cumin, red pepper, cajun,
  italian etc.).  I will probably never use canned or simmered beans
  again, if I can help it. I'm definitely not a cooking purist, but the
  difference with this steaming method is enormous! From Fatfree Digest
  April-May 1994, Formatting by Sue Smith (using MMCONV)
 




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Recipe ID 58531 (Apr 03, 2005)

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