I had been looking through theveglife.com and came across the idea of cooking chickpeas instead of chicken in a few take-out dishes. I edited the recipe there slightly, and served it to my partner with a look of barely-contained apprehension. I hate people watching me eat, but he doesn’t seem to mind. After a few minutes of acting casual, I asked what he though. He told me I could add it to the list of his favourites, and so I was up quickly scribbling down the recipe as I had made it.
Chickpeas: I love them, and they’re full of vegan goodness. I soak mine overnight in water, boil them the next day until soft, and then remove their skins. But it’s so labour intensive! Is there another way to skin chickpeas? Please let me know! I do it all by hand. The skins should really be removed before eating, as it’s non-digestible. And we want those nutrients.
To make, marinade the cooked chickpeas in:
- ¼ cup sauce
- 1 TB rice wine vinegar
- 1 tsp dark sugar
- 2 TB lemon juice
- 2 TB dark or mushroom soy sauce
- 1 tsp chilli flakes
- 1 tsp pepper grounds
Once you’ve left for an hour, turn on the heat and cook them on the stove. As the sauce begins to bubble, reduce the heat. Stir a lot, to coat all of the peas. Make a paste from 2 TB boiling water + 1 TB starch (tapioca or corn etc) and then add to the pan. This will thicken the sauce. Once mixed through and to a consistency you like, remove from the heat.
Serve with rice, spring onions and roasted, salty peanuts. The peanuts make it taste 100x better, so I wouldn’t skip out on the noms here.