As I mentioned in another post, I bought 50 pounds of dried beans before lockdown. That’s A LOT of beans. I’ve become quite the expert at finding different flavors to accompany them. This week I want to share some simple ways I’ve been preparing my stash of chickpeas. Always easy, Always healthy.
- olive oil
Yes, that’s it. I always cook up a big pot of chickpeas as they take a good 2 hours to become tender, even after an all night soak. I keep them in the refrigerator and use over a few days. You can also use canned.
I simply heat some chopped up ginger in olive oil in one pan and add chick peas with a little bit of their water so they don’t dry out.
I then sauté the cabbage in another pan with lots of salt until wilted.
I combine and top with sauerkraut.
Easy. Healthy. Inexpensive.