Chick Pea Stew Recipe
this is one of my favorite legume, along with lentils.
Legumes are good for you and are cheap. True the are a little harder to cook and make them appetizing in our culture because we are not used to them but we should get to know them better. They save energy and are good for you.
cooking this from scratch takes a long time if you don't have a pressure cooker. Chick peas take 2 to 4 hours to cook when they have been soaked overnight. So, if you don't know how to cook beans or use a pressure cooker, check the link included. And while you're at it, check this funny link too!
INGREDIENTS
2 cups dried chick peas
1 cup dried green lentils
1 cup dried basmati brown rice
1/4 cup dried wild rice
1 big yellow onion, chunked
1/4 cup vegetable, peanut or olive oil
1/4 cup soya sauce
2 cube of reduce sodium vegetable broth
5 garlic clove, crushed, diced
1/4 cup dill seads
1/4 cup quinoa
4 branch of celeri, chopped.
10 mushrooms, chopped
4 eggs
water
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recipe takes about 1.25 hour.
Enough for 4 with left overs.
1. Remove little rocks and leaves or branches from the dried beans and rice. rinse chick peas and lentils [separate]. Soak overnight. Soak the chick peas separately, and the wild rice and lentils together. The next day, rinse again.
2. in the pressure cooker, add the chick peas, 1/8 cup vegetable oil 1/8 cup soya sauce, 1 cube of broth, half an oinion. add water to fill about an inch over the beans. never add more then to the half mark of your pressure cooker. adjust to the make of your pressure cooker or cooking technique.
3. In a large pot [5l], add the basmati rice, the lentils and wild rice, the rest of the oinion, 1 cube of vegetable broth, the rest of the oil and soya sauce. Ad water to cover about one inch over the mixture of beans and rice. Bring to a boil, then simmer for 20 minutes with the lid on.
4. remove little rock and such and rinse the quinoa well. Add it to pot. with the celelri and mushroom. cook for another 20 minutes.
5. in a small pot, cook the eggs in water for 12 minutes. cool and peel them. slice them and set aside.
6. Remove the exceeding water from the large pot. toss the chick peas in, add the garlic, dill. stir over low-med heat. for 2-3 minutes.
7. serve with the eggs over top and salt and pepper.
Legumes are good for you and are cheap. True the are a little harder to cook and make them appetizing in our culture because we are not used to them but we should get to know them better. They save energy and are good for you.
cooking this from scratch takes a long time if you don't have a pressure cooker. Chick peas take 2 to 4 hours to cook when they have been soaked overnight. So, if you don't know how to cook beans or use a pressure cooker, check the link included. And while you're at it, check this funny link too!
INGREDIENTS
2 cups dried chick peas
1 cup dried green lentils
1 cup dried basmati brown rice
1/4 cup dried wild rice
1 big yellow onion, chunked
1/4 cup vegetable, peanut or olive oil
1/4 cup soya sauce
2 cube of reduce sodium vegetable broth
5 garlic clove, crushed, diced
1/4 cup dill seads
1/4 cup quinoa
4 branch of celeri, chopped.
10 mushrooms, chopped
4 eggs
water
--------------
recipe takes about 1.25 hour.
Enough for 4 with left overs.
1. Remove little rocks and leaves or branches from the dried beans and rice. rinse chick peas and lentils [separate]. Soak overnight. Soak the chick peas separately, and the wild rice and lentils together. The next day, rinse again.
2. in the pressure cooker, add the chick peas, 1/8 cup vegetable oil 1/8 cup soya sauce, 1 cube of broth, half an oinion. add water to fill about an inch over the beans. never add more then to the half mark of your pressure cooker. adjust to the make of your pressure cooker or cooking technique.
3. In a large pot [5l], add the basmati rice, the lentils and wild rice, the rest of the oinion, 1 cube of vegetable broth, the rest of the oil and soya sauce. Ad water to cover about one inch over the mixture of beans and rice. Bring to a boil, then simmer for 20 minutes with the lid on.
4. remove little rock and such and rinse the quinoa well. Add it to pot. with the celelri and mushroom. cook for another 20 minutes.
5. in a small pot, cook the eggs in water for 12 minutes. cool and peel them. slice them and set aside.
6. Remove the exceeding water from the large pot. toss the chick peas in, add the garlic, dill. stir over low-med heat. for 2-3 minutes.
7. serve with the eggs over top and salt and pepper.
posted by minetto at 4:59 PM
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