Tuesday, November 15, 2011

Chickpeas With Green Beans and Sweet Corn

Chickpea Dish When Roasted Spices Were Just Added.

 A different way to eat chickpeas....
You will need:
Serves 4
-  250 gr chickpeas or garbanzo beans depending from where you come from, soaked in lots of water all night.
-  250 gr frozen round green beans, thawed.
-  250 gr frozen sweet corn, thawed.
-  1 Tbsp. cumin seeds.
-  2 Tbsp. dry coriander.
-  1 chili roughly cut.

-  1 onion coarsely chopped.
-  4 cloves of garlic thinly sliced.
-  2 Tbsp. olive oil.
-  2 cubes chicken broth.
-  Freshly ground black pepper.
-  Kellogg's All-Bran Plus High-Fiber Wheat Bran Cereal.
-  Cook chickpeas (garbanzo beans) in just enough water to cover the chickpeas by 2 inches.
-  Bring water to a boil, throw in the two cubes, dissolve by stirring, lower heat to simmer for ½ hour.
-  While the chickpeas are simmering, put the dry coriander and the cumin in a mortar and grind with a pestle.

-  Heat a thick bottomed pan, add the cumin / coriander ground mixture and roast for 5-6 seconds while stirring and transfer to a cold plate to stop the roasting. Cumin burns very quickly.
-  When the chickpeas are ready, "al dente", strain retaining the juice, mix with the green beans and the corn.
-  Heat olive oil in a big pan with high sides, stir-fry the onion till soft, then add the garlic.
-  Stir-fry both onions and garlic for another 1-2 minutes.
-  Add the chickpea/green bean/sweet corn mixture and stir-fry for another 2-3 minutes.
-  Add the roasted spices and mix well.

-  Add the chickpea juice, stir, cover, and simmer for 15 minutes.
-  Thicken the sauce if you wish.

-  Top with Kellogg's "All-Bran" cereal.
Bon Appétit
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2


  1. Wow. That's disgusting. Is it really tasty?

  2. Gees how can you know if you have not tried it?? Anyway thank you for your most honest and blunt opinion. Cheers and Happy Holidays