Chickpea junkie- Teriyaki Chickpea fry

 

Teriyaki Chickpea fry

Sometimes I wonder if it’s possible to have a major overdose after eating same food all the time. Would I have a withdraw when I stop? Will my body be like; Hey girl, what is up, I need my daily dose!!!

I think I was very close to finding out in person,  after I discovered versatility of the super bean – chickpea. At this stage, I’m more than sure, that I have exploited their potential to the max. For some reason they’re always handy and go well with everything really, so for the last few months I was serving various special dishes, most of which had chickpea in it. From various hummuses, stews, bakes, to cakes and salads. And don’t worry I will share all the recipes with you eventually,  because it’s all good.

Beans were very rarely used back at home,  so everything I know about them, came to me after “the turn”. Beans are super protein source, so for those of you who are wondering “where do I get my proteins from”, this is defo one to watch.

I will touch the protein myth in another post for sure but for now, let’s focus on the little fellas.
Many ppl would avoid beans, because they have experienced discomfort after consuming them, and I admit,  it was my concern for some time as well. I mean,  u don’t want to go around bloated and full of lethal gas waiting to be released at most unexpected moment.
No need to panic guys. U can actually de-gass your beans to make them more digestible,  and your body eventually will get used to processing them and that uncomfortable feeling will no longer be an issue.

The trick is the whole prepping and cooking. Most beans need soaking for several hours before we can cook them. Soaking helps to get rid of those indigestible complex sugars (oligosaccharides) from the outer coating of the beans, which causes bloating and gas. At same time it helps to clean them from all the chemical residue,  and shortens the  cooking time. For best results, leave them covered in water overnight to ensure proper hydration.  Make sure you will discard the dirty water after soaking and rinse those babies nice and clean.
But very often it will happen,  you will simply forget, or you will have an emergency dish to prepare, and no 12 hours to spare. No need to panic. There is one trick that can save the day. Of course you can always use canned beans, but let’s try to stay as much unprocessed as we can.

Rinse your beans and place them in a pot, cover with 2 inches of water and bring to boil. Turn the heat down and let them soak for an hour in this hot water. Rinse and clean after an hour, cover with fresh water, and boil until soft. One Italian mama gave me a tip, to make those beans nice and soft, for both soaking and cooking,  add 1 tsp of baking powder to the pot. And you’re done ;)

With this in mind I’m sharing with you my favourite combo of flavours –
Teriyaki Chickpea fry.
It’s super easy to make and you can play with it and add your favourite stuff. I like it simple, meaning not overdo on other favourite stuff, but focus more on the chickpea itself ;)

And it goes like this:

Chickpea fry

2 cups cooked chickpeas ( or 1 can )
1 large carrot, chopped
1 medium onion, chopped
2 cloves of garlic (can be optional if you’re not a fan)
Salt, pepper to taste
Coconut oil for frying

Teriyaki sauce

1 cup water
1/4 cup organic soy sauce or liquid aminos
4 Tbsp coconut sugar
1 Tbsp rice or apple cider vinegar
1 inch piece of fresh ginger, minced
2 cloves garlic, minced

Glazing

2 Tbsp corn, tapioca or potato starch
1/4 cup of water

Let’s start with preparing your teriyaki sauce. Place all ingredients except the glazing into small pot and bring to simmer. In a small dish create glazing liquid.
Stir in the glazing into the hot sauce mixture, and keep stirring it on low heat until you achieve nice consistency of thick sauce. If you don’t want chunky pieces of ginger and garlic, you can blend those first ingredients before heating them up, it’s up to you.
Set the sauce aside to cool down.
Now you can start on that fry thingy.  Heat the oil on the wok or non stick pan, fry garlic, then onion and carrots until tender ( approx 5 min). Now you can add your cooked chockpeas, fry for few minutes and finish with adding that teriyaki sauce. Let it stew for few minutes, until the chickpeas will be completely soked in that delicious sauce. And that’s about it guys. It’s super tasty and comforting dish. You can have it with either rice or bread, it goes well with everything.

Note: you can always go for the store bought teriyaki sauce, but it’s so easy and simple to create your own, and you avoid all of the processed crap on the way.

Enjoy the fun and deliciousness,  and don’t forget to add some love to it.

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Kinga Kruk

Kinga is all about the food. She became vegan over a year ago and that led to discovery of major passion for cooking, preparing and sharing her love for food with the world. For the last half year she is part of the Eat.Co family serving delicious vegan creations in the Koh Pha Ngan restaurant.






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