Steamed Chickpeas Recipe
1 lb dried chickpeas (garbanzos)
8 cup water
1 tsp 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)
to Vegetarian Recipes
Food Tips of the Week
Advice on losing weight
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Its extremely popular, but it is really safe for you?
Reducing carbs could mean missing out on essential nutrients from healthy carbohydrate foods which must be part of any well adjusted diet, in particular those provied by vegetables, grains and fruits.
Higher consumption of animal-based products might lead into elevated consumption of saturated fat and cholesterol, which many authorities believe will increase the probability of heart conditions.
(includes watermelon, red bell peppers and rosehip)
The chemical lypcopene is a non-synthetic coloring agent and part of the same family of phytochemicals as carotene. This chemical is the reason for the deep red color of many fruit, vegetables and pulses.
Intrestingly, unlike many other healthy agents, lycopene is not damaged during the cooking process, but is actually strengthened by going through the cooking process.
Lycoprene's key value is that it is an antioxidant and is believed to help to lower the probabilty of cancer.
This useful phytochemical is the most effective quencher of singlet oxygen, which is correlated with aging of the skin. It is also thought by nutritionalists to slow down the development of atherosclerosis.
Steamed Chickpeas Recipe - Recipes 4u
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